Time 50m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Bring 2 cups of the broth to a boil in a large saucepan. Add potatoes and carrots, cover, reduce heat, and simmer gently for 15 minutes. While potatoes cook, place oil in a heavy soup pot or Dutch oven over medium-high heat. Add onions, reduce heat to low, cover, and cook for 10 minutes, stirring occasionally. Add the garlic and cook for one minute. Add 1 cup of broth and bring to a boil. Add the cooked potatoes, carrots, and their liquid; stir in thyme and rosemary. In a food processor or blender, purée the beans with the final cup of broth. Add to the soup and bring to a boil. Season to taste with salt and pepper and adjust thickness with additional broth, if necessary; stir in the lemon juice. Serve with croutons or toasted bread as garnish.
Time 50m Yield 4 Number Of Ingredients 11 Steps:
In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes. With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside. In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans. Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.
