• 1 Tablespoon vegetable oil
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1 clove garlic, chopped
  • Two 16 once cans white kidney beans, drained
  • One 32 ounce box chicken broth
  • 1 cup thinly sliced fresh spinach
  • 1/2 Tablespoon lemon juice
  • 1/3 cup Serrabanero Green Hot Sauce


In large sauce pan heat oil. Cook onion and celery until tender. Add garlic and cook 1 minute more. Stir in beans, chicken broth, and Serrabanero. Bring to a boil, reduce heat and simmer for 15 minutes.

Using an immersion blender, blend soup until mostly smooth.

Bring back to a boil, stirring. Stir in spinach and cook until wilted, approximately 1 minute. Stir in lemon juice and remove from heat.

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