One of the best parts of fall is cooler weather, and at our house cooler weather means lots and lots of soups. Some of our family favorites are Potato Soup, Chili, Chicken Noodle and Bean with Bacon.
One of my personal favorites is this Italian White Bean Soup. Most of the members of my family don't care for this particular soup, but that is just fine with me. It freezes very well and I like to keep indivudual portions ready to take for lunch.
Italian White Bean Soup
1 T vegetable oil
1 med onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
2 cans white beans, drained and rinsed
1 can chicken broth
1/ 4 t black pepper
5 fresh thyme sprigs (or 1 1/2 t dried)
2 c water
1 bunch fresh spinach
1 T lemon juice
grated Parmesan cheese
In a 3 quart saucepan, heat oil. Add onion and celery, cook 5 - 8 minutes or until tender. Add garlic, cook for 30 seconds, stirring continuously. Add beans, chicken broth, pepper, thyme and 2 c water.
Stir to combine. Bring to a boil, simmer uncovered for 15 minutes.
While soup is simmering, clean spinach, discarding any tough stems. Thinly slice spinach leaves.
Use emersion blender to blend soup. Bring to a boil, stirring occasionally. Stir in spinach, cook 1 minute or until wilted. Stir in lemon juice, remove from heat. Serve with grated Parmesan cheese.
Part of 31 Days of Fall.