Italian White Bean Soup
- 1 T Vegetable oil
- 1 Onion
- 1 Celery stalk
- 2 cloves of Garlic
- 19 oz Cannellini Beans rinsed & drained
- 1 ¾ C Vegetable Broth
- ½ tsp Dry Thyme
- 2 C Water
- 1 bunch of Kale chopped
- 1 tsp Fresh lemon juice
- Parmesan Cheese grated for Garnish
- Salt & Pepper to taste
In a 4-quart pot, heat oil over med heat and cook onion & celery for 5-8 minutes. Add the garlic and stir until aromatic, about 30 seconds. Add the remaining ingredients up to the kale, bring to a boil and then simmer for 15 minutes.
With a slotted spoon remove 2 cups of the beans and then mash or puree the soup until smooth. Return the reserved beans to the soup and bring to a boil. Add the Kale and allow to wilt, about 1 minute.
Remove from the heat and add the lemon juice. Salt and Pepper to taste.
Garnish with grated cheese.
This soup is GREAT when served with crusty bread
I invite your feedback.
I love to know what my readers think, and how you put my thoughts and experience to use in your world.
If you have any suggestions on subjects for future posts, give me the scoop! I’m listening. Don’t forget to subscribe to my mailing list so you don’t miss future posts!
© 2015, The Magick Kitchen