Creamy Italian White Bean Soup and it's even vegan recipe post

[Guest guest]

Creamy Italian White Bean Soup1 tablespoon vegetable oil1 onion, chopped1 stalk celery, chopped1 clove garlic, minced2 (16 ounce) cans white northern beans, rinsed and drained1 (14 ounce) can vegetable broth1/4 teaspoon ground black pepper1/4 teaspoon dried oregano2 cups water1 bunch fresh spinach, rinsed and thinly sliced1 tablespoon lemon juiceIn a large saucepan, 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, vegetable broth, pepper, oregano and 2 cups water. Bring to a boil,reduce heat, and then simmer for 15 minutes.With slotted spoon, remove 2 cups of the bean and vegetable mixture from soupand set aside.In blender at low speed, blend remaining soup in small batches until smooth, (ithelps to remove the center piece of the blender lid to allow steam to

escape.)Once blended pour soup back into stock pot and stir in reserved beans.Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute oruntil spinach is wilted.Stir in lemon juice and remove from heat and serve with fresh grated Parmesancheese on top if you are not a vegan.."We take a walk, the sun is shining down.Burns my feet as they touch the ground."Good Day Sunshine - Beatles

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[Guest guest]

Hey Donna, this soup caught my eye when I was looking through the

messages. I had all the ingredients so I whipped some up last night. I

added some chopped up Quorn cutlets.

 

I think I'll experiment around with it, perhaps not use as much

liquid; but it was good and filling, and I'm having the rest for lunch

today.

 

Denise

 

, purplepassion

<thelilacflower> wrote:

> Creamy Italian White Bean Soup