- 6
- 10 mins
- 35 mins
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)
Preparation
Step 1
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.