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Creamy Italian White Bean Soup

Recipe By: colleenlora   Photo By: ClubFerndale
Canned white kidney beans, chicken broth and fresh spinach are used in this flavorful soup. Serve garnished with shredded Parmesan cheese.
 
  • Prep: 20 Minutes
  • |
  • Cook: 30 Minutes
  • |
  • Total: 50 Minutes
 
4
 
 
  • 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
    •
  • 1/4 teaspoon ground black pepper
    •
  • 1/8 teaspoon dried thyme
    •
  • 2 cups water
    •
  • 1 bunch fresh spinach, rinsed and thinly sliced
    •
  • 1 tablespoon lemon juice
    •
 
  1. 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.
  2. With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
  3. 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.
  4. 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.
  • Current Tags:
  • Soup
Nutrition Information
 
 
More Reviews (94)
Reviewed By: dladkins
This was a very delicious savory soup that we enjoyed eating for breakfast and lunch. I made a few substitutions, including using 3 cans of Trapper's brand Navy Beans flavored with bacon. Two cans were drained and then added to the vegetables and broth (we used chicken bouillon and water). The third undrained can was blended with a cup of the vegetable and broth mix, until smooth. I used a drained can of spinach instead of fresh or frozen. At this point the soup was a little salty, so I added about a ½ cup of water and ½ tsp or so of thyme and pepper, and then let it simmered for about an hour. The final product was tasty.
Reviewed By: Sun
Great Soup. Used broccoli instead of spinach but I'm sure spinach would be good too.
Reviewed By: gracie
added more garlic, chopped basil, fennel seed, chopped carrot, crushed red pepper flakes and italian sausage--loved it with the additions