Here's another quick, easy, delicious, healthy dish. I love this soup, and it's totally satisfying. Because of the fresh-tasting veggies, I think it works any time of year.
- 1 big can of GOYA white kidney beans (cannellini work too; 16oz)
- 1 can water (fill the GOYA can after emptying beans)
- 1 Tbsp vegetable or olive oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 clove garlic, minced
- Black pepper to taste
- 1/8 tsp dried thyme
- 3/4 package of french string beans from Trader Joe's (note: I specify T Joe's here because something about these frozen green beans, and no other, keep them tasting fresh and amazing in this soup. You can also substitute 1 bunch of fresh spinach here, which is what the original recipe calls for. I like the green beans better though.)
- 1 Tbsp lemon juice
- In a large saucepan, heat the oil. Cook onion and celery in the oil for about 5-8 minutes or until tender. Add the garlic and cook about 30 seconds, continually stirring.
- Stir in the can of beans. Without rinsing the can, fill it with water and add to the saucepan.
- Stir in the pepper, thyme, and additional water if desired for more volume. Bring to a boil and then reduce heat, simmering for 15 minutes.
- Add the frozen green beans to the saucepan and cook until thawed.
- Stir in lemon juice and remove from heat to serve.