Rating: 4.5 stars
378 Ratings
  • 5 star values: 210
  • 4 star values: 110
  • 3 star values: 36
  • 2 star values: 12
  • 1 star values: 10

Hearty and healthy soup that 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.

Recipe Summary

cook:
30 mins
total:
50 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.) Once blended pour soup back into stock pot 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 fresh grated Parmesan cheese on top.

Nutrition Facts

245 calories; protein 12g; carbohydrates 38.1g; fat 4.9g; cholesterol 2.4mg; sodium 1014.4mg. Full Nutrition
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