Creamy Italian White Bean Soup
Creamy Italian White Bean Soup
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 rib celery, chopped
- 1 clove garlic, minced
- 2 (16 ounce) cans white cannellini beans, rinsed and drained
- 1 (14 ounce) can chicken broth
- ¼ teaspoon ground black pepper
- ⅛ teaspoon dried thyme
- 2 cups water
- 1 bunch fresh spinach, rinsed and thinly sliced
- 1 tablespoon lemon juice
Instructions
- 1
Heat oil in a large soup pot over medium-low heat. Add onion and celery; cook and stir until tender, about 5 to 8 minutes. Add garlic, and cook for 30 seconds, continually stirring.
5 min - 2
Stir in beans, chicken broth, pepper, thyme, and 2 cups water. Bring to a boil, reduce heat, and simmer for 15 minutes.
15 min - 3
Use a slotted spoon to remove 2 cups of bean and vegetable mixture from soup; set aside.
- 4
Blend remaining soup in small batches in a blender at low speed until smooth — it helps to remove the center piece of the blender lid to allow steam to escape.
- 5
Pour blended soup back into pot; stir in reserved beans.
- 6
Bring soup to a boil, occasionally stirring. Stir in spinach and until spinach is wilted, about 1 minute.
1 min - 7
Stir in lemon juice and remove from heat. Serve soup with freshly grated Parmesan cheese on top.
Nutrition
Per serving (based on 4 servings)
