Italian white bean and spinach soup

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ITALIAN WHITE BEAN AND SPINACH SOUP

Yield: Makes 7-1/2 cups or 6 servings

Source: " The All New Good Housekeeping Cookbook "

Info: http://diabeticgourmet.com/book_archive/details/48.shtml

INGREDIENTS

- 1 tablespoon vegetable oil

- 1 medium onion, chopped

- 1 stalk celery, chopped

- 1 garlic clove, finely chopped

- 2 cans (15 to 19 ounces each) white kidney

beans (cannellini), rinsed and drained

- 2 cups water

- 1 can (14-1/2 ounces) chicken broth

- 1/4 teaspoon coarsely ground black pepper

- 1/8 teaspoon dried thyme

- 1 bunch (10 to 12 ounces) spinach, tough stems trimmed

- 1 tablespoon fresh lemon juice

- Freshly grated Parmesan cheese (optional)

DIRECTIONS

In 3-quart saucepan, heat oil over medium heat.

Add onion and celery; cook, stirring, until

celery is tender, 5 to 8 minutes. Stir in garlic

and cook 30 seconds. Add beans, water, broth,

pepper, and thyme; heat to boiling over high heat.

Reduce heat and simmer 15 minutes.

Roll up several spinach leaves together, cigar

fashion, and thinly slice. Repeat with remaining spinach.

With slotted spoon, remove 2 cups beans from

soup mixture and reserve. Spoon one-fourth of

mixture into blender; cover, with center part of

cover removed to let steam escape, and puree until

smooth. Pour into bowl. Repeat with remaining mixture.

Return puree and reserved beans to saucepan;

heat to boiling over medium-high heat. Stir in

spinach and cook until wilted, about 1 minute.

Remove from heat and stir in lemon juice. Serve

with Parmesan, if you like.

Nutritional Information Per Serving (1/6 of recipe):

Calories: About 170, Protein: 11 g, Carbohydrate: 24 g,

Fat: 4 g, Cholesterol: 0 mg, Sodium: 539 mg

Diabetic Exchanges: 1-1/2 Lean Meat, 1 Bread/Starch

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