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.