To print: Select File and then Print from your browser's menu
Tuscan white bean and spinach soup
Preparation time: 25 minutes
1 teaspoon olive oil
In a large pot, add olive oil and heat over medium setting. Add onion, celery, garlic, pepper, and thyme. Sauté until vegetables are tender. Stir in beans, chicken broth, and water and cover. Bring to a simmer and cook for 30 minutes. Remove 1 cup of bean/vegetable mixture and set aside. Pour remaining soup in small batches into a blender or food processor and puree until smooth. Pour pureed soup and reserved bean and vegetable mixture back into the pot with spinach and lemon juice and simmer for an additional 10 minutes until the soup is hot and the spinach has wilted. (You may need to replace some water lost by evaporation — this recipe should make 4 cups of soup.)
Yield: 4 cups
Disclaimer of Medical Advice:You understand that the blogs posts and comments to such blog posts (whether posted by us, our agents, bloggers, or by users) do not constitute medical advice or recommendation of any kind and you should not rely on any information contained on such posts or comments to replace consultations with your qualified health care professionals to meet your individual needs. The opinions and other information contained in the blog posts and comments do not reflect the opinions or positions of the Site Proprietor.