Recipe: Italian White Bean and Spinach Soup (blender)

ITALIAN WHITE BEAN AND SPINACH SOUP

1 tablespoon canola oil
1 medium onion, chopped
1 stalk celery, chopped
1 garlic clove, finely chopped
2 cans (15-19 ounces each) white kidney beans (cannellini), rinsed and drained
2 cups water
1 (14 1/2 ounce) can reduced-sodium chicken broth (or 1 3/4 cups homemade or from a carton)
1/4 teaspoon ground black pepper
1/8 teaspoon dried thyme
1 (10-12 ounce) bunch spinach, tough stems trimmed
1 tablespoon lemon juice
Freshly grated Parmesan cheese (optional)

In 3-quart saucepan, heat oil over medium heat. Add onion and celery; cook while stirring until celery is tender, 5-8 minutes.

Stir in garlic and cook 30 seconds. Add beans, water, broth, pepper and thyme; heat to boiling over high heat. Reduce heat and simmer 15 minutes.

Roll up several spinach leaves together, cigar-fashion, and cut crosswise into thin slices. Repeat with remaining spinach.

With slotted spoon, remove 2 cups beans from soup mixture and reserve. Spoon 1/4 of mixture into blender; cover with center part of cover removed to let steam escape, and puree until smooth. Pour puree into bowl. Repeat with remaining mixture.

Return puree and reserved beans to saucepan; heat to boiling over medium-high heat. Stir in spinach and cook just until wilted, about 1 minute.

Remove from heat and stir in lemon juice. Top each serving with 1 tablespoon grated Parmesan, if desired.

Makes 4 servings
Source: Good Housekeeping The Supermarket Diet by Janis Jibrin and Susan Westmoreland