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
0 Out of 5 from
0 reviews
You can add this Creamy Italian White Bean Soup recipe to your own private DesktopCookbook.