Creamy Italian White Bean Soup Recipe

Creamy Italian White Bean Soup Recipe

"Hearty and healthy soup is a favorite with friends and family. Sounds more difficult than it is. Try it! We're positive you'll be pleased. Serve with grated Parmesan cheese." Author: colleenlora Total Time: 50 m

Prep time: 
Cook time: 
Serving size: 4
Calories per serving: 214


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


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.

With a slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.

In blender at low speed, blend the remaining soup in small batches until smooth, (it helps to remove the centerpiece of the blender lid to allow steam to escape.) Once blended pour soup back into the stockpot and stir in reserved beans.

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 freshly grated Parmesan cheese on top.


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