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Creamy Italian White Bean Soup Recipe

   
 

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     Creamy Italian White Bean Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
1 medium stalk celery
1 garlic clove, minced
2 cans (15 1/2 to 19 ounces each) white beans (cannellini) rinsed amd drained
1 can (14 1/2 ounces) vegetable broth (1 3/4 cups)
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon dried thyme
2 cups water
 
1 bunch (10 to 12 ounces) spinach
1 tablespoon fresh lemon juice
freshly grated Parmesan cheese (optional)

Instructions
In 3-quart saucepan, heat oil over medium heat until hot. Add onion and celery and cook, stirring occaisonally, until tender, 5 to 8 minutes. Add garlic; cook, stirring, 30 seconds. Add beans, broth, pepper, thyme, and water; heat to boiling over high heat. Reduce heat to low; simmer, uncovered, 15 minutes.
Meanwhile, trim tough stems from spinach and discard; thinly slice leaves.
With slotted spoon, remove 2 cups bean-and- vegetable mixture from soup; set aside. Spoon half of remaining mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth. Pour into large bowl. Repeat with remaining mixture.
Return soup to saucepan; stir in reserved beans and vegetables. Heat to boiling over high heat, stirring occasionally. Stir in spinach and cook until wilted, about 1 minute. Stir in lemon juice and remove from heat. Serve with Parmesan, if you like.


Originally Submitted
2/15/2015





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