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Creamy Italian White Bean Soup
Creamy Italian White Bean Soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Buttery cannellini bean soup with fresh spinach, garlic, thyme, and lemon - a Tuscan classic.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 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:
  • Heat oil in a large saucepan. Sauté onion and celery until tender, about 5 to 8 minutes. Stir in garlic and cook for 30 seconds.
  • Combine beans, chicken broth, pepper, thyme, and 2 cups water in a pot. Heat until boiling, then lower the heat and simmer for 15 minutes.
  • Using a slotted spoon, carefully scoop out 2 cups of the bean and vegetable mixture from the soup and place it in a separate bowl.
  • Blend the rest of the soup in small batches in the blender at low speed until smooth, ensuring to remove the center piece of the lid to release steam.
  • Return the blended soup to the stock pot and mix in the saved beans.
  • Bring the mixture to a boil, stirring occasionally. Add spinach and cook for 1 minute until it wilts.
  • Add the freshly squeezed lemon juice to the dish and then take it off the heat. Sprinkle with a generous amount of freshly grated Parmesan cheese before serving.

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