Creamy Italian Soup

Prep:

20 m

Cook:

30 m

Ready in:

50 m

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Try this creamy white bean soup with fragrant herbs and tender veggies!

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Servings: 4

White kidney beans

2 (16 oz) cans, rinsed and drained

Parmesan cheese, grated, fresh

for serving

Onion, chopped

Celery, chopped

1 stalk

Garlic, minced

1 clove

Lemon juice

1 tbsp

Chicken broth

1 (14 oz) can

Thyme, dried

1/8 tsp

Water

2 cups

Vegetable oil

1 tbsp

Fresh spinach, rinsed and thinly sliced

1 bunch

Ground black pepper

1/4 tsp

Heat oil in a large saucepan. Add onion and celery, cook for 5 tminutes. Add garlic and, stirring, cook for about half a minute. Add beans, thyme, broth, pepper, and water. After that, bring the mixture to a boil. Reduce heat and simmer for about 15 minutes.
Remove 2 cups of the vegetable mixture using a slotted spoon. Set aside. Blend the remaining soup in small batches until smooth in a blender at low speed. After that, pour soup into the stock pot. Stir in reserved beans.
Stirring, bring it to a boil. Add spinach. Stir. Cook about 1 minute. Add lemon juice and remove the soup from heat.
Serve the soup with grated Parmesan cheese on top.

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