Italian White Bean and Spinach Soup

Total Time
35mins
Prep 10 mins
Cook 25 mins

Diabetic Friendly Serve with Parmesan, if you like.

Ingredients Nutrition

Directions

  1. In 3-quart saucepan, heat oil over medium heat.
  2. Add onion and celery; cook, stirring, until celery is tender,5 to 8 minutes. Stir in garlic and cook 30 seconds.
  3. Add beans, water, broth, pepper, and thyme; heat to boiling over high heat. Reduce heat and simmer 15 minutes.
  4. Roll up several spinach leaves together, cigar fashion, and thinly slice. Repeat with remaining spinach.
  5. With slotted spoon, remove 2 cups beans from soup mixture and reserve.
  6. Spoon one-fourth of mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth.
  7. Pour into bowl.
  8. Repeat with remaining mixture.
  9. Return puree and reserved beans to saucepan; heat to.
  10. boiling over medium-high heat.
  11. Stir in spinach and cook until wilted, about 1 minute.
  12. Remove from heat and stir in lemon juice.
Most Helpful

Greens and Beans--as healthy as it gets! Very easy, nice flavor. I added fresh basil to each bowl as served because I had some that needed to be used. I'm giving it 4 stars instead of 5 because I think I would prefer a 1-cup decrease in the water as it seemed a little to thin, just my preference. I also think more garlic would give more flavor and increase the nutritional benefit.

Tammy B. January 16, 2016

Good recipe, but how much beans are supposed to go into the soup? I used a can and realized that if I remove 2 cups of beans to puree, that's all the beans! This is more of a spinach soup that a bean soup.

PumpKIM January 29, 2011

Very good! Filling and warming. I used low sodium chicken broth. The lemon juice was an excellent addition - nice little zip. Thanks for sharing!

Starrynews September 16, 2009