Creamy Italian White-Bean Soup P1/P3

By Bailey1_

Ingredients

• During P1 cook your veggies in chicken broth instead of the olive oil.
• 1 TBSP olive oil
• 1 medium onion, finely chopped
• 1 medium stalk celery, finely chopped
• 1 garlic clove, minced
• 2 cans (15.5 to 19 oz each) white kidney beans (cannellini)
• 1 can (14.5 oz) chicken broth
• 1/4 tsp coarsely ground black pepper
• 1/8 tsp dried thyme
• 2 cups water
• 1 bunch (10 to 12 oz) spinach
• 1 TBSP lemon juice

Details

Servings 1
Adapted from facebook.com

Preparation

Step 1

1) In 3-quart sauce pan, heat oil (or a little broth) over medium heat until hot. Add onion and celery and cook 5 to 8 minutes, until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring. Add beans, chicken broth, pepper, thyme and water; heat to boiling over high heat. Reduce heat to low; simmer, uncovered, 15 minutes.
2) Meanwhile, discard tough stems from spinach; thinly slice leaves.
3) With slotted spoon, remove 2 cups bean-and-veggie mixture from soup; set aside. In blender at low speed, with center part of cover removed to allow steam to escape, blend remaining soup in small batches until smooth. Pour pureed soup into large bowl after each batch.
4) Return soup to saucepan; stir in reserved beans and vegetables. Heat to boiling over high heat, stirring occasionally. Stir in spinach and cook 1 minute or until wilted. Stir in lemon juice and remove from heat. Yields: about 6 cups or 4-main dish servings.