This is a soup that I like to make during the winter season for my family. It’s flavorful and full of wholesome goodness. Sprinkle it with grated Parmesan cheese, and it’s especially delicious!
Italian White Bean Soup
1 Tablespoon Vegetable Oil
1 Onion, chopped
1 Stalk Celery
4 Garlic Cloves, minced
2-16 oz. Cans Navy Beans (or other white beans), rinsed and drained
1-14 oz. Can Chicken Broth
1/8 Teaspoon Ground Black Pepper
2 Cups Water
1-10 oz. Package of Frozen Spinach, thawed (use ½ pkg. if you prefer less)
½ Cup Cooked Macaroni (soup macaroni works best)
Grated Parmesan Cheese
Heat oil in large saucepan. Cook onion and celery in oil for 5 minutes, or until tender.
Add garlic, and cook for about one minute, stirring constantly.
Stir in beans, chicken broth, pepper, and 2 cups water. Bring to a boil and reduce heat.
Simmer for 15 minutes.
With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup, and set aside.
In blender at low speed, blend remaining soup in small batches until smooth.
Once blended, pour back into saucepan and stir in reserved beans.
Bring to a boil, stirring occasionally. Stir in spinach and cook for a few minutes.
Remove from heat and serve with grated Parmesan cheese.