Creamy Italian White Bean Soup
Ingredients:
- 30 oz Canned Cannellini Beans 2 cans, drained and rinsed
- 1 c Onions chopped
- 1 stalks Celery chopped
- 2 Carrots chopped
- 3 cloves Garlic minced or pressed
- 3 c Vegetable Broth
- .5 tsp Dried Thyme
- .5 tsp Dried Oregano
- .5 tsp Dried Basil
- 1 tsp Sea Salt
- 2 c Water
- 1 tbsp Olive Oil
- 12 oz Baby Spinach
- 1 tbsp Lemon Juice
Instructions:
- In a stockpot, heat oil over medium heat until shimmering. Add onions, celery, and carrots and cook for 5-8 minutes until tender, stirring occasionally. Add garlic and cook until aromatic. Add beans, vegetable broth, dried herbs, salt, and water. Increase heat to high and bring to a boil. Reduce heat to medium-low, simmer uncovered for 15 minutes.
- With a slotted spoon, removed 2 cups of the bean and vegetable mixture from soup and set aside. Using a blender (or use a hand blender in the pot) and at a low speed with center part of cover removed to allow steam to escape and blend remaining soup in small batches until smooth. Use a cloth to cover the top to avoid the soup from exploding out and to protect your hand. Pour pureed soup into a large bowl after each batch.
- Return pureed soup to stockpot and stir in the bean mixture you set aside. Heat back up to boiling over medium-high heat. Stir in the spinach and cook for 1 minute or so to wilt the spinach. Stir in lemon and remove from heat.
- You can serve this with Parmesan cheese or eat it as is.
Nutrition
Calories: 336kcal | Carbohydrates: 58g | Protein: 18g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1401mg | Potassium: 1630mg | Fiber: 13g | Sugar: 5g | Vitamin A: 13490IU | Vitamin C: 31.1mg | Calcium: 271mg | Iron: 9.1mg
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