Now that spring has officially arrived, I like to defy the cold temperatures outside by incorporating some spring vegetables into my cooking. You saw the Broiled Asparagus with Balsamic earlier this month! Here is Creamy White Bean Soup with Baby Spinach & Lemon, fresh spring flavors despite the cold temperatures (at least here in the Midwest). Enjoy!
Creamy White Bean Soup with Baby Spinach & Lemon (serves 4)
1 tablespoon olive oil
1 small onion
1 small carrot, sliced
1 stalk celery, chopped
2 cloves garlic, minced
2, 16 ounce cans cannellini beans (or Great Northern Beans), rinsed and drained
4 cups chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon white pepper
2 cups packed baby spinach
Fresh juice and zest from 1/2 lemon
In a large saucepan, heat oil. Cook onion, carrots, and celery for 5 minutes until tender. Add garlic and cook for 1 minute longer. Stir in beans, chicken broth, thyme, salt, and pepper. Simmer for 15 minutes.
Remove 1 cup of bean mixture from soup. With an immersion blender (or in a food processor), blend remaining soup until smooth. Combine reserved beans with pureed soup and bring to a boil. Add spinach and lemon juice. Season with additional salt and pepper, as needed. Serve in bowls and garnish with lemon zest.
This recipe was adapted from one on allrecipes.com.