Italian White Bean and Spinach Soup

Submitted by Lorrie in Montreal

"Diabetic Friendly Serve with Parmesan, if you like."

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 garlic clove, finely chopped
• white kidney beans, rinsed and drained (cannellini)
• 2 cups water
• 1 (14 1/2 ounce) can chicken broth
• 1⁄2 teaspoon fresh coarse ground black pepper
• 1 teaspoon dried thyme
• 10 -12 ounces spinach, tough stems trimmed
• 1 tablespoon fresh lemon juice
• freshly grated parmesan cheese (optional)

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.

Reviews

[Laurie A.]

I used this as a base for the following. It was fantastic. Italian White Bean Spinach Soup INGREDIENTS 3 tablespoon olive oil Bunch of chopped parsley Salt to taste 1/2 medium chopped onion 1/2 red Spanish onion 3 stalk chopped celery 1 can rinsed and drained white kidney beans (cannellini) 3 cups Chicken Broth 1?2 teaspoon fresh ground pepper couple of handful egg noodles 10 -12 ounces spinach tough stems trimmed 1 tablespoon fresh lemon juice freshly grated parmesan cheese Add onion and celery; cook, stirring, until celery is tender,5 to 8 minutes. Stir in garlic and cook 30 seconds. Add beans, broth and pepper; heat to boiling over high heat. Add noodles Reduce heat and simmer 12 minutes. Add spinach and stir into until wilted. Remove from heat and stir in lemon juice. Top with parmesan cheese some black pepper.

 

[Tammy B.]

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.

 

[PumpKIM]

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.

 

[Starrynews]

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

 

[chakrates]

Very easy, very good, and I think it will be even better tomorrow. I used 2 cans pintos, because I had no white beans, 5 cups home made chicken stock and added a chopped carrot & 3 cloves of garlic. The lemon juice and thyme are very important; the thyme makes it fragrant, and it was really flat before I added the lemon juice.