• Author: Kelly
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 5

Ingredients

• 1 cup carrots, diced
• 1 cup yellow onion, diced
• 2 garlic gloves, minced
• 4 cups vegetable broth
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon ground black pepper
• 2 (15.8 oz.) cans Great Northern beans, drained and rinsed
• 1 (6 oz.) bag fresh baby spinach leaves

Directions

1. If using bouillon cubes to make the vegetable broth, boil 4 cups of water and drop in the cubes to disintegrate. Set aside. We like Knorr Vegetable Bouillon.

2. Heat a large soup pot coated with cooking spray over medium-high heat. Add carrots, onion, and garlic. Saute for 3 minutes, stirring occasionally. Reduce heat to medium, cover, and cook for 5 minutes.

3. Add the broth, Italian seasoning, black pepper, and beans. Bring to a boil, reduce heat, cover, and simmer for 5 minutes.

4. Place 2 cups of the food in a food processor or blender. Process until smooth and return the mixture to the pot. Simmer for 5 minutes.

5. Remove soup from heat. Add the spinach, stirring until it wilts. Can be served immediately.

This is one of Rebecca’s favorites. Very easy to double the batch if you want some leftovers (or have a big family).