Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Tuscan White Bean Soup

4.5
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner Italian
Tuscan White Bean Soup
Ingredients
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1 clove garlic, minced
  • 2 (16 ounce) cans white kidney beans, rinsed and drained
  • 1 (14 ounce) can chicken broth
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon dried thyme
  • 2 cups water
  • 1 bunch fresh spinach, rinsed and thinly sliced
  • 1 tablespoon lemon juice
Instructions
1
Heat a considerable amount of oil in a large saucepan over medium heat. Sauté the onion and celery in the hot oil for 5 to 8 minutes, or until they become tender. Introduce garlic into the mixture and cook for a mere 30 seconds, stirring constantly to prevent burning.
2
Combine the beans, chicken broth, pepper, thyme, and 2 cups of water in the saucepan. Stir well to create a harmonious blend. Bring the mixture to a rolling boil, then gradually decrease the heat and let it simmer for 15 minutes.
3
Utilize a slotted spoon to carefully remove 2 cups of the bean and vegetable mixture from the saucepan, setting it aside for later use.
4
Blend the remaining soup in small batches using a blender at low speed. To facilitate smooth blending, remove the center piece of the blender lid to allow steam to escape.
5
Once the soup has been blended, pour it back into the stock pot and stir in the reserved beans. Bring the mixture to a boil, occasionally stirring to prevent scorching.
6
Introduce spinach into the saucepan and cook for 1 minute, or until it has wilted. Stir in lemon juice and remove the saucepan from heat.
7
Serve the soup hot, accompanied by a generous sprinkle of fresh grated Parmesan cheese on top.