Chef Kim's recipes: Italian bean and spinach soup

      Yields 4-6 servings

      1 Tbl Olive Oil

      1 Med Onion Chopped

      1 Stalk Celery Chopped

      2 Cloves Garlic Chopped

      1 can White Beans rinsed/drained

      1 can Garbanzo Beans rinsed/drained

      16 oz Broth - Chicken or Vegetable

      1/4 tsp Black Pepper

      1/4 tsp Italian Seasoning

      2 Cups Water

      1 Cup Chopped Spinach

      1/2 T Lemon Juice


      In Dutch quart or large pot add oil and all 3 chopped veggies. Saut until tender. Add White Beans, spices & water. Stir and bring to a boil. Strain / remove 8 ounces of the beans and set aside. Using a blender puree the pot's ingredients. Add all of the beans to the pureed soup and bring to a slow simmer. Add the spinach, stir to wilt. Add lemon juice and serve with crust bread.

      ** Adding cooked Italian Sausage, meatballs, chicken at the end is a great way to add more protein and an even heartier soup.