Hello all,

I made this one for lunch today - it was very tasty, and very easy to make! Also, an "aesthetically pleasing" soup - almost holiday-like in appearance. Enjoy!

Creamy Italian White Bean Soup

POINTSŪ value: 5
Servings: 4 (Approximately 2 cups each)


1/2 Tbsp vegetable oil
1 medium onion(s), chopped
1 medium stalk of celery, chopped
2 clove garlic clove(s), minced
32 oz Eden Organic Cannellini (white kidney) Beans, undrained
25 oz fat-free chicken broth
1/2 tsp black pepper
1/2 tsp dried thyme
15 oz Contadina Diced Tomatoes With Italian herbs, undrained
1 bunch spinach (about 2 cups, finely shredded)
1 Tbsp fresh lemon juice
1 Tbsp Contadina Italian Tomato Paste With Italian Seasonings


In large saucepan, heat oil. Cook chopped onion and chopped celery in oil for 5-8 minutes or until tender. Add garlic, and cook for 30 seconds, continually stirring.

Stir in beans, chicken broth, pepper, thyme, tomatoes, and tomato paste. Bring to a boil, reduce heat, and then simmer for 15 minutes.

With slotted spoon, remove 2 cups of the bean and vegetable mixture and set aside. In blender at low speed, blend remaining soup in small batches until smooth. Once blended, pour soup back into pot and stir in reserved beans.
Bring to a boil, occasionally stirring.

Stir in sliced spinach and cook 1 minute or until spinach is wilted. Sitr in lemon juice and remove from heat.