Ingredients

• 1 tablespoon vegetable oil
• 1 onion , chopped
• 1 rib celery , chopped
• 1 clove garlic , minced
• 2 , 16 ounce
• 1 , 14 ounce
• 0.25 teaspoons ground black pepper
• 0.13 teaspoons dried thyme
• 2 cups water
• 1 bunch fresh spinach , rinsed and thinly sliced
• 1 tablespoon lemon juice

Instructions

1. 1 Heat oil in a large soup pot over medium-low heat. Add onion and celery; cook and stir until tender, about 5 to 8 minutes. Add garlic, and cook for 30 seconds, continually stirring.
2. 2 Stir in beans, chicken broth, pepper, thyme, and 2 cups water. Bring to a boil, reduce heat, and simmer for 15 minutes.
3. 3 Use a slotted spoon to remove 2 cups of bean and vegetable mixture from soup; set aside.
4. 4 Blend remaining soup in small batches in a blender at low speed until smooth — it helps to remove the center piece of the blender lid to allow steam to escape.
5. 5 Pour blended soup back into pot; stir in reserved beans.
6. 6 Bring soup to a boil, occasionally stirring. Stir in spinach and until spinach is wilted, about 1 minute.
7. 7 Stir in lemon juice and remove from heat. Serve soup with freshly grated Parmesan cheese on top.

Nutrition per serving