Creamy Italian White Bean Soup

Step 1
In 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.

Step 2
Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.

Step 3
With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.

Step 4
In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.)

Step 5
Once blended pour soup back into stock pot and stir in reserved beans.

Step 6
Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted.

Step 7
Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.