Pasta Figiole

Ingredients: 

1 tablespoon vegetable oil 
1 onion, chopped 
1 stalk celery, chopped 
1 clove garlic, minced 
2 (15 ounce) cans kidney beans, drained and rinsed 
1 (14 ounce) can chicken broth 
1/4 teaspoon ground black pepper 
1/8 teaspoon dried thyme 
2 cups water 
1 bunch fresh spinach, washed and chopped 
1 tablespoon lemon juice
1 cup elbow macaroni 


Directions: 

1 In 3 quart saucepan, heat oil. Add onion and celery and cook for 5 to 8 minutes or until tender. Add garlic and cook for 30 seconds, continually stirring. Add beans, chicken broth, pepper, thyme and 2 cups water. stir to combine. Bring to a boil, and then simmer uncovered for 15 minutes. 
2 While soup is simmering clean spinach and discard any tough stems. Thinly slice spinach leaves. 
3 With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside. 
4 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. 
5 Bring to a boil, add macaroni, stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and let set until macaroni is cooked soft. Serve with fresh grated Parmesan cheese on top.