Page 44 - One-Dish Meals

Creamy Italian

White-Bean Soup

Canned beans make this Tuscan classic a snap to put together. Round out
the meal with cheese and crusty bread.
P R E P 15 minutes C O O K 40 minutes
M A K E S about 6 cups or 4 main-dish servings
1 tablespoon vegetable oil 1 ⁄4 teaspoon coarsely ground black
pepper
1 medium onion, finely chopped
1 ⁄8 teaspoon dried thyme leaves
1 medium celery stalk, finely
chopped 1 bunch (10 to 12 ounces) spinach
1 garlic clove, minced 1 tablespoon fresh lemon juice
1
2 cans (15 ⁄2 to 19 ounces each) freshly grated Parmesan cheese
white kidney beans (cannelloni), (optional)
rinsed and drained
3
1 can (13 ⁄4 to 14 1/2 ounces) chicken
broth

1. In 3-quart saucepan, heat oil over medium heat until hot. Add onion
and celery and cook 5 to 8 minutes, until tender, stirring occasionally. Add
garlic; cook 30 seconds, stirring. Add beans, chicken broth, pepper, thyme,
and 2 cups water; heat to boiling over high heat. Reduce heat to low; sim-
mer, uncovered, 15 minutes.

2. Meanwhile, discard tough stems from spinach; thinly slice leaves.
3. With slotted spoon, remove 2 cups bean-and-vegetable mixture from
soup; set aside. In blender at low speed, with center part of cover removed
to allow steam to escape, blend remaining soup in small batches until
smooth. Pour pureed into large bowl after each batch.

44 Soups & Stews