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

Steps

1. Wash veggies, drain, dry with paper towels.
2. 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.
3. Add beans, water, stock/broth, pepper, and thyme; heat to boiling over high heat; reduce heat; simmer 15 minutes.