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Creamy Italian White Bean Soup


· 1 onion, chopped

· 1 red bell pepper, chopped

· 4 cloves garlic, minced

· 2 (16 ounce) cans white kidney beans, rinsed and drained

· 1 (14 ounce) can vegetable stock or water

· 1 teaspoon dried thyme

· 2 cups water

· 1 bunch fresh spinach, rinsed and roughly chopped

· 1 tablespoon lemon juice

· 2 tablespoons fresh parsley, fined chopped

· Salt to taste


  1. In a large saucepan, sauté onion and bell pepper in water for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in half the beans, vegetable stock, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.

  2. In blender at low speed, blend reserved beans with 1 cup of soup liquid. Pour blended beans into the pot and bring back to a boil.

  3. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice, salt and chopped parsley. Remove from heat and serve with more fresh parsley on top, if desired.


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