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Bean Posted February 15, 2006 10:23 AM
Creamy Italian White Bean Soup
Hearty and healthy soup that is a favorite with friends
and family. Sounds more difficult than it is.
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
1/4 teaspoon ground black pepper
1/8 teaspoon dried thyme
2 cups water
1 bunch fresh spinach, rinsed
and thinly sliced
1 tablespoon lemon juice
Directions
1 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.
2 With slotted spoon, remove 2 cups of the bean and
vegetable mixture from soup and set aside.
3 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.
4 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.
Creamy Italian White Bean Soup
Hearty and healthy soup that is a favorite with friends
and family. Sounds more difficult than it is.
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
1/4 teaspoon ground black pepper
1/8 teaspoon dried thyme
2 cups water
1 bunch fresh spinach, rinsed
and thinly sliced
1 tablespoon lemon juice
Directions
1 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.
2 With slotted spoon, remove 2 cups of the bean and
vegetable mixture from soup and set aside.
3 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.
4 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.