Italian White Bean Soup

2 tablespoon olive oil
2 tablespoon butter
1/2 medium onion diced
3 celery stalks chopped
2 tablespoon flour
1 tablespoon garlic minced
3 cans white cannellini beans drained
4 cups chicken broth if you like a rich chicken flavor add chicken bullion- I added 2 teaspoons
4 cups of milk
2 cups fresh spinach chopped
4 fresh basil leaves chopped
1 stem fresh oregano leaves removed and chopped
1 fresh lemon wedged for juicing on top of each bowl of soup
1/4 cup grated Parmesan/Romano Cheese

In a 4 quart pot saute onion in butter and oil for 2 minutes.
Add in celery and garlic and saute.
Stir in flour.
Add the chicken broth and bring to a boil.
Add in milk and stir in bean and heat them on medium until they come to a simmer.
Add chopped spinach, basil, and oregano and stir.
Serve soup with fresh squeezed lemon and grated cheese and toasted bread.

puree soup with an immersion blender if you'd like the soup smooth.