Celery White Bean Soup

There is something fresh and vibrant about celery. I just love to eat it raw with hummus or in soups/salads. But most of all, I love the color it has - a unique green color. I love the way it photographs and the color it renders to dishes it is used in. I wanted to make something that would retain that lovely green color in the dish even after it was cooked, and landed on this rich creamy soup, only it is super healthy and has no cream. :)

It also is South Beach friendly, which is an added bonus and can be made in 15-20 minutes for a quick and easy meal. I have used Cannelini beans to thicken by 'Broccoli Cheddar soup', and now it has become my all-time favorite choice for thickening soups, without the use of cream.

Heat the olive oil in a stock pot/soup pot. Add the onion and garlic and cook until softened and translucent, but not brown. Add in the celery and saute for a minute, remember, you want to retain that bright green color of celery. Pour in the vegetable/chicken stock and let it come to a boil. Add the cannelini beans and simmer for 5 minutes.

Switch off stove, spoon this into a blender and puree. Return to soup pot, warm and serve, spinkled with celery leaves.

TAKE CAUTION while blending hot liquids. Fill the blender only half way up. If nervous about blending it hot, use an immersion blender. Or, let the soup cool, blend and heat it again. Whatever method is used, the soup tastes the same. :)

Verdict: I packed this soup for lunch the next day and it made a super light, healthy and filling meal. It tastes creamy and thick even without any cream, and best of all the soup retained the beautiful color I love of celery.

Sending this soup to our very own 'Serve it: Blended' event @ OhTastenSee and Krithi's space. Also sending it to 'Show me your Hits - Legumes/Lentils' event series by Sangeetha and 'Only Vegan' event series by Kalyani.

Also sending this to 'MLLA #49', event series by Susan of the Well Seasoned Cook.