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Creamy Italian White Bean Soup

This delicious white bean soup made with creamy white cannellini beans and fresh spinach is flavored with garlic and lemon for a Tuscan favorite.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Soup
Cuisine: Italian
Calories: 245
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 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
  • 0.25 teaspoon ground black pepper
  • 0.125 teaspoon dried thyme
  • 2 cups water
  • 1 bunch fresh spinach, rinsed and thinly sliced
  • 1 tablespoon lemon juice

Method
 

  1. Heat oil in a large soup pot over medium-low heat. Add onion and celery; cook and stir until tender, about 5 to 8 minutes. Add garlic, and cook for 30 seconds, continually stirring.
  2. Stir in beans, chicken broth, pepper, thyme, and 2 cups water. Bring to a boil, reduce heat, and simmer for 15 minutes.
  3. Use a slotted spoon to remove 2 cups of bean and vegetable mixture from soup; set aside.
  4. Blend remaining soup in small batches in a blender at low speed until smooth — it helps to remove the center piece of the blender lid to allow steam to escape.
  5. Pour blended soup back into pot; stir in reserved beans.
  6. Bring soup to a boil, occasionally stirring. Stir in spinach and until spinach is wilted, about 1 minute.
  7. Stir in lemon juice and remove from heat. Serve soup with freshly grated Parmesan cheese on top.

Nutrition

Calories: 245kcalCarbohydrates: 38gProtein: 12gFat: 5gSaturated Fat: 1gCholesterol: 2mgSodium: 1014mgFiber: 11gSugar: 2g

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