Italian White Bean and Spinach Soup
Description
The cold weather isn't over yet, so you may still need a wonderful, delicious soup. Make this healthy soup easily in about 30 minutes. If you need a vegetarian version, substitute chicken broth/stock with vegetable broth. Serve with a crusty bread.
Ingredients
1 T. olive oil, good quality
1 onion, chopped
1 stalk celery, chopped
2-3 garlic cloves, finely chopped
2- 16 oz. cans white kidney beans (cannellini), rinsed and drained
3/4 c. - 1 c. water
14 1/2 oz. chicken stock/broth or veggie broth for vegetarian version
1⁄2 t. freshly ground black pepper
1 t. dried thyme
10 -12 oz. spinach, tough stems trimmed
1 T. fresh lemon juice
freshly grated Parmesan cheese, if desired
1/4 c. olive oil, good quality
Directions
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Wash veggies, drain, dry with paper towels.
In a 3 qt. saucepan, heat oil over medium heat. Add onion and celery; cook, stirring, until celery is tender, 5 - 8 minutes; stir in garlic; cook 30 seconds.
Add beans, water, stock/broth, pepper, and thyme; heat to boiling over high heat; reduce heat; simmer 15 minutes.
Roll up several spinach leaves together; thinly slice; repeat with remaining spinach.
With a large slotted spoon, remove 2 c. beans from soup mixture; reserve.
Spoon 1/4 of soup mixture into blender; cover, with center part of cover removed to let steam escape; puree until smooth. Pour into a bowl. Repeat with remaining mixture.
Return puree and reserved beans to saucepan; heat to boiling over medium-high heat; stir in spinach; cook until wilted, about 1 minute. Stir in 1/4 c. olive oil.
Remove from heat; stir in lemon juice. Garnish with Parmesan cheese.
Serve.
6 servings