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
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Instructions
- 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.
- Stir in beans, chicken broth, pepper, thyme, and 2 cups water. Bring to a boil, reduce heat, and simmer for 15 minutes.
- Use a slotted spoon to remove 2 cups of bean and vegetable mixture from soup; set aside.
- 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.
- Pour blended soup back into pot; stir in reserved beans.
- Bring soup to a boil, occasionally stirring. Stir in spinach and until spinach is wilted, about 1 minute.
- Stir in lemon juice and remove from heat. Serve soup with freshly grated Parmesan cheese on top.
Source
Original recipe: View Original
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