Creamy Tuscan White Bean Soup Recipe

Ingredients

• 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
• 0.25 teaspoon ground black pepper
• 0.13 teaspoon dried thyme
• 2 cups water
• 1 bunch fresh spinach, rinsed and thinly sliced
• 1 tablespoon lemon juice

Instructions

1. In a large soup pot, heat olive oil over medium-low heat. Sauté diced onion and celery until softened, approximately 5-8 minutes. Add minced garlic, stirring constantly for 30 seconds until fragrant.
2. Add cannellini beans, chicken broth, black pepper, dried thyme, and 2 cups of water. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
3. Using a slotted spoon, carefully remove 2 cups of the bean and vegetable mixture and set aside.
4. Carefully blend the remaining soup in batches until smooth using a blender, ensuring ventilation by removing the center piece of the lid.
5. Return the blended soup to the pot, then add the reserved bean and vegetable mixture.
6. Bring the soup to a gentle boil, stirring occasionally. Add fresh spinach and cook until wilted, about 1 minute.
7. Stir in fresh lemon juice and remove from heat. Serve the creamy white bean soup with freshly grated Parmesan cheese.

Nutrition

• Calories: 245 kcal
• Fat Content: 5 g
• Fiber Content: 11 g
• Sugar Content: 2 g
• Sodium Content: 1014 mg
• Protein Content: 12 g
• Cholesterol Content: 2 mg
• Carbohydrate Content: 38 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g