Creamy Italian White-Bean Soup


P R E P 15 minutes C O O K 40 minutes
MA K E S about 6 cups or 4 main-dish servings


1 tablespoon vegetable oil
1 medium onion, finely chopped
1 medium celery stalk, finely
chopped
1 garlic clove, minced
2 cans (151⁄2 to 19 ounces each)
white kidney beans (cannelloni),
rinsed and drained
1 can (133⁄4 to 14 1/2 ounces) chicken
broth
1⁄4 teaspoon coarsely ground black
pepper
1⁄8 teaspoon dried thyme leaves
1 bunch (10 to 12 ounces) spinach
1 tablespoon fresh lemon juice
freshly grated Parmesan cheese
(optional)

1. In 3-quart saucepan, heat oil over medium heat until hot. Add onion
and celery and cook 5 to 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.
2. Meanwhile, discard tough stems from spinach; thinly slice leaves.
3. 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 pureed into large bowl after each batch.
4. 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.