A very healthy and delicious soup.

Ingredients of the Recipe:

1 tablespoon vegetable oil, 1 chopped onion, 1 stalk stopped celery, 1 clove minced garlic, 2 16 ounce cans of white kidney beans rinsed and drained, a 14 ounce can of chicken broth, 1/4 teaspoon ground black pepper, 1/8 teaspoon dried thyme, 2 cups water, 1 bunch fresh spinach rinsed and thinly sliced and 1 tablespoon lemon juice.

Method of Preparation:

Heat oil in a pan and cook onion and celery in it for 5 minutes. Cook for further 30 seconds after adding garlic. Stir continuously. Add the beans, chicken broth, pepper, thyme, 2 cups water and stir it well. Allow it to boil. Then reduce heat and then boil gently for 15 minutes. Remove 2 cups of the bean and vegetable mixture from the soup. Let it rest aside. Mix the remaining soup in small batches until smooth with a blender. Pour the soup back into the pot and stir in the beans that were kept aside. Let it boil and stir occasionally in between. Add the spinach and cook until spinach wilts. Add the lemon juice and remove the soup from heat. Serve the soup with freshly grated Parmesan cheese sprinkled on top.