Creamy White Bean Soup with Spinach

INGREDIENTS

• 1 Tbsp vegetable oil

• 1 yellow onion, diced

• 2 stalks celery, diced

• 3 cloves of garlic, minced

• 4 cups low- sodium chicken broth

• 1 cup water

• 2 - 16oz cans of Cannellini beans, drained and rinsed

• 1/2 tsp dried thyme

• 1/4 tsp crushed red pepper flakes

• 1 Parmesan rind (the darker, tough part of a block of Parm)

• Juice from 1 lemon

• 1 cup fresh baby spinach leaves, chopped

INSTRUCTIONS

1. In a large soup pot or dutch oven, sauteé vegetable oil, onions, celery and garlic on medium heat until tender and fragrant. About 10 minutes.

2. Add Parmesan rind, beans, chicken stalk, water, thyme and crushed red pepper flakes. Simmer for 30 minutes.

3. Remove Parmesan rind. Puree soup using an immersion blender or in batches using a standard blender.

4. Add blended soup back to the soup pot.

5. Bring soup to a boil and stir in lemon juice and spinach. Remove from heat.

6. Salt and pepper to taste.

7. Serves with a big slice of crusty bread and a sprinkle of Parmesan cheese.