This hearty white bean soup is made with cannellini beans and flavored with garlic and thyme. It's a favorite with friends and family. Serve with grated Parmesan cheese.
Ingredients
- vegetable oil: 1 Tbsp
- onion: 1 piece (chopped)
- stalk celery: 1 piece (chopped)
- clove garlic: 1 piece (minced)
- cannellini beans: 2 cans (16 ounce cans, drained)
- chicken broth: 1 can (14 ounce can)
- ground black pepper: 0.25 tsp
- thyme: 0.125 tsp (dried)
- water: 2 cups
- bunch fresh spinach, rinsed and: 1 piece (sliced)
- lemon juice: 1 Tbsp
Metric Conversion
Stages of cooking
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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. Dotdash Meredith Food Studios
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Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes. Dotdash Meredith Food Studios
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With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
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In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Dotdash Meredith Food Studios
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Once blended pour soup back into stock pot and stir in reserved beans.
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Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Dotdash Meredith Food Studios
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Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top. DOTDASH MEREDITH FOOD STUDIOS
