Ingredients
4
4 servings
- •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
- •0.25 teaspoon ground black pepper
- •0.125 teaspoon dried thyme
- •2 cups water
- •1 bunch fresh spinach, rinsed and thinly sliced
- •1 tablespoon lemon juice
Instructions
- 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 remove from heat and serve with fresh grated Parmesan cheese on top.
Nutritional Facts
Per 4 servings
- Calories: 245
- Carbohydrate: 38g
- Fat: 5g
- Fiber: 11g
- Protein: 12g
- Sugar: 2g
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