Ingredients
To prepare this flavorful white bean soup, you’ll need:
- Vegetable Oil: 1 tablespoon, for sautéing.
- Onion: 1, chopped, adding a savory base.
- Celery: 1 rib, chopped, for texture and depth.
- Garlic: 1 clove, minced, infusing bold flavor.
- Cannellini Beans: 2 (16-ounce) cans, rinsed and drained, providing creaminess and protein.
- Chicken Broth: 1 (14-ounce) can, enhancing the richness (or use vegetable broth for a vegetarian option).
- Black Pepper: 1/4 teaspoon, for seasoning.
- Dried Thyme: 1/8 teaspoon, adding a subtle herbal touch.
- Water: 2 cups, to adjust the consistency.
- Fresh Spinach: 1 bunch, rinsed and thinly sliced, for color and nutrients.
- Lemon Juice: 1 tablespoon, to brighten the flavors.
Instructions
Sauté the Aromatics:
- Heat vegetable oil in a large soup pot over medium-low heat.
- Add chopped onion and celery; cook for 5-8 minutes until tender.
- Stir in minced garlic and cook for an additional 30 seconds.
2. Simmer the Soup:
- Add cannellini beans, chicken broth, black pepper, thyme, and water.
- Bring to a boil, then reduce heat and let simmer for 15 minutes.
3. Blend for Creaminess:
- Remove 2 cups of the bean and vegetable mixture using a slotted spoon and set aside.
- Blend the remaining soup in small batches at low speed until smooth.
- Pour blended soup back into the pot and stir in the reserved beans.
4. Add Spinach and Finish:
- Bring the soup back to a boil, stirring occasionally.
- Stir in sliced spinach and cook until wilted, about 1 minute.
- Mix in lemon juice and remove from heat.
- Serve hot with freshly grated Parmesan cheese on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 245 per serving