Italian White Bean Soup


  • 1 Tbsp. extra virgin olive oil
  • 1 medium onion, diced
  • 1 c. chopped celery
  • 1 clove garlic, minced
  • 3 16-oz. cans white kidney beans, drained (cannellini)
  • 1 16-oz. can great northern beans, drained
  • 3 1/2 c. water
  • 2 Tbsp. McKay’s chicken style seasoning
  • 1/4 tsp. dried thyme
  • 4 c. fresh spinach, chopped
  • 3/4 tsp. VegeSal


  1. In a large saucepan, sauté onion and celery in olive oil until onion is clear. Add water, chicken style seasoning, Vegesal, thyme, garlic, and 2 can cannellini beans.
  2. When soup is hot, add spinach and cook until spinach is wilted, about 10 – 15 minutes.
  3. Remove about 2 cups of the soup and blend until smooth. Return mixture to the soup. Stir in remaining beans. Cook just until heated and serve hot.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Italian Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.