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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes. | 2. With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside. | 3. 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.) Once blended pour soup back into stock pot and stir in reserved beans. | 4. Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and pepper flakes. Serve with fresh grated Parmesan cheese on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	64.0	14.944	1.76	0.16
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
white kidney bean	2	cans	rinsed drained	-	-	-	-
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
thyme	1/8	teaspoon	dried	0.10099999999999999	0.0245	0.0056	0.0017
water	2	cups		0.0	0.0	0.0	0.0
spinach	1	bunch	rinsed sliced	-	-	-	-
pepper flake	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.