Prep 20 mins
Cook 30 mins
This soup is so satisfying and so easy! Very Tuscan in its ingredients and I love its simplicity.
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 garlic clove, 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 pinch hot pepper flakes
- 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 pepper flakes. Serve with fresh grated Parmesan cheese on top.
This certainly was easy. Only change I made was to use broth in place of the water and garnished the soup with a dollop of pesto. The soup was thinner than I expected so I would probably add less liquid next time.