Mikaela's Chocolate Peanut Butter Cup Cookies

Tuesday, May 25, 2010

Creamy Italian White Bean Soup

I Loved this soup!

Ingredients:
1 tbsp olive oil
1 medium onion finely chopped
1 medium stalk celery chopped
1 garlic clove
2 cans white kidney beans (15 oz each)
1 can (14 oz) vegetable broth
1/4 teaspoon ground black pepper
1/8 teaspoon dried thyme
2 cups water
1 bunch spinach
1 tablespoon lemon juice
fresh parmesan cheese

In a 3-quart saucepan, heat oil over medium heat until hot. Add onion, and celery till tender. Add garlic and cook for 30 seconds while stirring. Add beans, broth, pepper, thyme, and water. Heat to boiling. Reduce heat and simmer uncovered for 15 minutes.

Meanwhile, trim stems from spinach.

With a slotted spoon, remove 2 cups bean and vegetable mixture from soup and blend in blender. Put back into soup when blended and bring back to a boil. Place spinach in soup and cook until wilted, about 1 minute. Stir in lemon juice and remove from heat. Serve with cheese on top if you like.

each serving is 1 1/2 cups. Each serving has 295 calories, 18 grams protein, and 5grams total fat and 945 mg sodium.

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