Creamy White Bean Italian Soup
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 medium celery stalk, finely chopped
1 garlic clove, minced
2 cans (15-19 ounces each) white kidney beans (cannellini), rinsed and drained
1 can (13 3/4-14 1/2 ounces) chicken broth
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon dried thyme leaves
10-12 ounces fresh spinach
1 tablespoon fresh lemon juice
Freshly grated Parmesan cheese, optional
In a 3-quart saucepan, heat oil over medium heat until hot. Add onion and celery and cook 5-8 minutes until tender, stirring occasionally. Add garlic, cook 30 seconds, stirring. Add beans, chicken broth, pepper, thyme and 2 cups water. Heat to boiling over high heat. Reduce heat to low, simmer, uncovered, 15 minutes.
Meanwhile, discard tough stems from spinach, thinly slice leaves. With slotted spoon, remove 2 cups bean-and-vegetable mixture from soup, set aside. In blender at low speed, with center part of cover removed to allow steam to escape, blend remaining soup in small batches until smooth. Pour soup into large bowl after each batch.
Return soup to saucepan, stir in reserved beans and vegetables. Heat to boiling over high heat, stirring occasionally. Stir in spinach and cook 1 minute or until wilted. Stir in lemon juice and remove from heat. Serve with Parmesan cheese, if you like.
Per serving: 252 cal.; 12 g pro.; 38 g carb.; 6 g fat (1 sat., 2 monounsat., 3 polyunsat.); 2 mg chol.; 963 mg sod.; 10 g fiber; 2 g sugar; 22 percent calories from fat.