Silky Italian White Bean Soup

1. 1

   Heat the oil in a large soup pot over medium-low. Add the onion and celery; cook and stir until tender, about 5 to 8 minutes. Add the garlic and cook for 30 seconds, stirring constantly.

2. 2

   Stir in the beans, chicken broth, pepper, thyme, and 2 cups water. Bring to a boil, reduce the heat, and simmer for 15 minutes.

3. 3

   Use a slotted spoon to remove 2 cups of the bean and vegetable mixture from the soup; set aside.

4. 4

   Blend the remaining soup in small batches in a blender on low speed until smooth; remove the center piece of the blender lid to let steam escape.

5. 5

   Pour the blended soup back into the pot; stir in the reserved beans.

6. 6

   Bring the soup to a boil, stirring occasionally. Stir in the spinach and cook until the spinach is wilted, about 1 minute.

7. 7

   Stir in the lemon juice and remove from heat. Serve the soup topped with freshly grated Parmesan cheese.

• Calories 258.75 kcal Moderate
• Protein 14.15 g Good Source
• Carbs 47.39 g Moderate
• Total Fat 3.48 g Low Source
• Saturated Fat 0.52 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 1200.47 mg High
• Fiber 14.73 g Good Source
• Sugar 7.48 g Moderate
• Added Sugar 4.99 g Moderate
• Calcium 206.26 mg Moderate
• Iron 5.51 mg Good Source
• Potassium 461.52 mg Low Source
• Vitamin A 1110.97 mcg_rae Good Source
• Vitamin C 4.47 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Garlic 🧄
• Onions 🧅