Creamy White Bean & Chicken Soup

Recipe

Ingredients:

2 tablespoons olive oil
1 onion, chopped
3 – 4 celery stalks, sliced
1 garlic clove, minced
3 cans (15 ounce) white kidney beans, rinsed and drained
8 cups chicken stock
3 – 4 carrots, peeled and sliced
1/2 tablespoon fresh ground pepper
3 -4 sprigs fresh thyme or 1 tablespoon dried thyme
4 cups cooked/roasted chicken, diced
2 cups fresh spinach, chopped
Parmesan cheese

Directions:

• In stockpot, heat olive oil over medium heat.  Add onion and celery and cook until tender, about 6 or 7 minutes.  Add the garlic and cook for 1 additional minute.  Add 2 cans of the beans and stir.  Add the chicken broth, carrots, pepper and thyme.
• Bring to a boil, cover and reduce heat to low.  Simmer for about an hour or two, stirring occasionally.
• If you used fresh thyme, use a slotted spoon and remove the sprigs of thyme.  Using a ladle, transfer about 3 cups of the broth (including beans and vegetables) to a blender.  And 1 can of white beans and puree.  Return the puree to the soup and stir well.  Add the chicken and simmer an additional 30 minutes, stirring occasionally.
• Add the spinach and cook 1 minute.  Serve in individual bowls topped with freshly grated Parmesan cheese.