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Beans Creamy Italian White Bean Soup

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  • Beans Creamy Italian White Bean Soup

    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.
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