Description
Hearty and healthy soup that is a favorite with friends and family. Sounds more difficult than it is. Try it! We’re positive you’ll be pleased. Serve with grated Parmesan cheese.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 clove garlic, minced
- 2 (16 ounce) cans white kidney 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
- In a large saucepan
- heat oil. Cook onion and celery in oil for 5 to 8 minutes
- or until tender. 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 then simmer for 15 minutes.
- With slotted spoon
- remove 2 cups of the bean and vegetable mixture from soup and set aside.
- In blender at low speed
- blend remaining soup in small batches until smooth
- (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
- Bring to a boil
- occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4