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Creamy White Bean Soup with Baby Spinach and Lemon



This soup is sure to be your new ‘go to’! The ingredient list includes much of what is normally kept ‘on hand’. And, start to finish, you’ll have soup in well under an hour. Can’t get much better than that!

Creamy White Bean Soup with Baby Spinach & Lemon (serves 4)

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1 tablespoon olive oil

1 small onion

1 small carrot, sliced

1 stalk celery, chopped

2 cloves garlic, minced

2, 16 ounce cans cannellini beans (or Great Northern Beans), rinsed and drained

4 cups chicken broth

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon white pepper

2 cups packed baby spinach

Fresh juice and zest from 1/2 lemon

In a large saucepan, heat oil. Cook onion, carrots, and celery for 5 minutes until tender. Add garlic and cook for 1 minute longer. Stir in beans, chicken broth, thyme, salt, and pepper. Simmer for 15 minutes.

Remove 1 cup of bean mixture from soup. With an immersion blender (or in a food processor), blend remaining soup until smooth. Combine reserved beans with pureed soup and bring to a boil. Add spinach and lemon juice. Season with additional salt and pepper, as needed. Serve in bowls and garnish with lemon zest. Enjoy!

This recipe was adapted from one on allrecipes.com.

PRINTER FRIENDLY VERSION

#GlutenFree #soupsandstews #vegetarian

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MyPlate2Yours

Lynn Dugan

Registered Dietitian / Chef
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©myplate2yours