About this recipe:Cannellini beans, chicken stock and fresh spinach are used in this flavourful Italian soup. Serve garnished with grated Parmesan cheese.
1 tablespoon olive oil
1 onion, chopped
1 stick celery, chopped
1 clove garlic, minced
2 (400g) tins cannellini beans, rinsed and drained
500ml chicken stock
1/4 teaspoon freshly ground black pepper
1/8 teaspoon dried thyme
450ml (16 fl oz) water
250g fresh spinach, thinly sliced
1 tablespoon lemon juice
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Method Prep:20min › Cook:30min › Ready in:50min
In a large stockpot, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken stock, pepper, thyme and water. Bring to the boil, reduce heat, and then simmer for 15 minutes.
With slotted spoon, remove 500ml of the bean and vegetable mixture from soup and set aside.
In blender at low speed, blend remaining soup in small batches until smooth (it helps to remove the centre piece of the blender lid to allow steam to escape.) Once blended, pour soup back into stockpot and stir in reserved bean and vegetable mixture.
Bring to the boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with freshly grated Parmesan cheese on top.
Wonderful with the following additions: double garlic, l/4 more beans, use chicken stock in place of water, add 1T fresh Rosemary,double the lemon juice. - 24 Jul 2008
I love Tuscan Bean soup. This recipe is a good base, however many of the suggested modifications should be considered. Chicken or vegetable stock, extra garlic, and extra thyme & rosemary. I prefer using broccoli over spinach for much more taste. As a final touch, three necessities: 1. Fresh Parsley! About a handful chopped. Really adds a fresh taste. 2. Good Extra Virgin Olive Oil. Stir in about 4 TBS at the very end. Can't make a decent italian soup without using a decent olive oil. 3. And finally, some freshly grated quality parmesan cheese on top. Good cheese goes a long, long way. - 24 Jul 2008