Cannellini Bean and Spinach Soup

This is an easy soup to pull together and takes about 10 minutes preparation time and 30 minutes to cook using pantry items like canned beans.  The soup is really tasty and with the vegetable broth has a good depth of flavor.  Smashing about 1/3 cup of the beans helps thicken the broth which gives it a heartier texture as well.  This soup is a keeper and something that is fairly easy and fast to prepare and most of the items are things you would have on hand so no special trips to the grocery store for this soup!

Ingredients:

1. 1 small onion chopped
2. 1 large carrot diced (approx. 1 cup)
3. 1 tbl.  Olive Oil
4. 2 -15 oz. cans of cannelini, great northern, or white kidney beans drained
5. 2 cubes of Knorr's vegetarian broth
6. 4 cups water
7. 2 tsp. of Italian Seasoning
8. 1 - 5 or 6 oz. package of baby spinach
9. 1/3 inch of garlic paste or 1 glove garlic minced
10. 1 tbl. Olive Oil
11. Salt and Pepper to taste

Directions:

Add 1-3 to stock pot and saute for approx. 5 minutes.  Add 4-7 and bring to a boil.  Simmer for approx. 20 minutes.  Mash some of the beans to thicken the soup stock if desired.  In a separate skillet, saute the baby spinach and garlic paste in olive oil until wilted, about 3 minutes.  Add the wilted spinach to the soup.  Simmer for at least 5 more minutes.  Season with salt and pepper to taste.