A perfect marriage of cannellini beans and fresh spinach, with a squeeze of fresh lemon juice for flavor.
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 medium celery stalk, finely chopped
1 garlic clove, minced
2 cans (15 1/2 to 19 ounces each) white kidney beans (cannellini), rinsed and drained
1 3/4 cups vegetable broth
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon dried thyme
2 cups water
1 bunch (10 to 12 ounces) spinach
1 tablespoon fresh lemon juice
Freshly grated Parmesan cheese (optional)
1. In 3-quart saucepan, heat oil over medium heat until hot. Add onion and celery and cook, stirring occasionally, until tender, 5 to 8 minutes. Add garlic, cook, stirring, 30 seconds. Add beans, broth, pepper, thyme, and water; heat to boiling over high heat. Reduce heat to low; simmer, uncovered, 15 minutes.
2. Meanwhile, trim tough stems from spinach and discard; thinly slice leaves.
3. With slotted spoon, remove 2 cups bean and vegetable mixture from soup; set aside. Spoon half of remaining mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth. Pour into large bowl. Repeat with remaining mixture.
4. Return soup to saucepan; stir in reserved beans and vegetables. Heat to boiling over high heat, stirring occasionally. Stir in spinach and cook until wilted, about 1 minute. Stir in lemon juice and remove from heat. Serve with Parmesan, if you like.
(based on individual servings)
Total Fat: 5 g
Cholesterol: 0 mg
Sodium: 945 mg
Carbohydrates: 46 g
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