Celery and White Bean Soup


  • 2 Tbsp. vegetable oil
  • 3 cups thinly sliced celery
  • 1 cup diced onion
  • 1 cup carrots, cut in matchsticks
  • 2 cans white kidney beans (may use Great Northern, undrained - I usually use 4 cans total)
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  • 2 cans ready-to-serve chicken broth
  • 1/4 tsp. rosemary leaves, crushed (opt.)
  • grated Parmesan cheese
  • finely diced celery


In a large saucepan, heat oil until hot. Add celery, onion and carrots; cook stirring occasionally, until celery is crisp-tender, about 5 minutes. In the container of blender, place 1 can white kidney beans; puree until smooth. Add to saucepan. Stir in remaining can(s) of beans, chicken broth, and rosemary. Bring to boil; reduce heat and simmer, covered, until carrots are tender and flavors are blended, about 10 minutes. Sprinkle with Parmesan cheese. Garnish with finely diced celery, if desired.

By Robin from Washington, IA

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January 4, 20080 found this helpful

This sounds really, really yummy! Thanks for sharing! I'm going to make it this weekend with a loaf of crusty bread... Mmmmmmmm!

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January 5, 20080 found this helpful

Robin, I enjoy your recipes! Could you try to tell what size cans you use in your recipes? Sometimes I know the product comes in at least two sizes. I would really appreciate that.



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