Ingredients
1 T vegetable oil
1 medium onion/chopped
1 stalk celery/chopped
1 garlic clove/finely chopped
2 cans (15-19 oz each) white kidney beans
(cannelloni),rinsed/drained
2 C water
1 can (14-1/2 oz) chicken broth
1/4 tsp coarse ground/black pepper
1/8 tsp dried thyme
1 bunch (10-12 oz) spinach/tough stems trimmed
1 T fresh lemon juice
Freshly grated Parmesan cheese (optional)
In 3 qt saucepan, heat oil over medium heat. Add onion and celery, cook until tender, 5 to 8 minutes… Add garlic cook 30 seconds.. Add beans, water, broth, pepper, and thyme; bring to a boil.. Reduce heat,simmer 15 minutes.
Roll several spinach leaves, cigar fashion, thinly slice. Repeat with remaining spinach.
Remove 2 cups of beans from soup and reserve.. Spoon 1/4 of remaining mixture into blender and puree until smooth. Pour into bowl..
Return puree and reserved beans to saucepan; heat to boiling. Stir in spinach and cook until wilted, about 1 minute. Remove from heat 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
