Bean Vegetable Soup

Name: Bean Vegetable Soup
Ingredients: 3 medium carrots, sliced; 1-1/2 cups chopped onions; 1 cup sliced celery; 1 tablespoon canola oil; 2 to 3 garlic cloves, minced; 2 cans (14-1/2 ounces each) chicken broth; 2 cans (15 ounces each) navy or great northern beans, rinsed and drained, divided; 2 cups fresh broccoli florets; 1/2 teaspoon salt; 1/2 teaspoon dried rosemary, crushed; 1/4 teaspoon dried thyme; 1/4 teaspoon pepper; 1 cup fresh baby spinach, optional

13 ingredients

2 steps

Ingredients

3 medium carrots, sliced
1-1/2 cups chopped onions
1 cup sliced celery
1 tablespoon canola oil
2 to 3 garlic cloves, minced
2 cans (14-1/2 ounces each) chicken broth
2 cans (15 ounces each) navy or great northern beans, rinsed and drained, divided
2 cups fresh broccoli florets
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 cup fresh baby spinach, optional

Directions

1

In a Dutch oven, saute the carrots, onions and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in broth, one can of beans, broccoli and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes.
2

Place remaining beans in a blender; cover and process until smooth. Add to the soup with spinach if desired; simmer for 2 minutes or until heated through.