Hearty Italian Bean Soup - cooking recipe

Ingredients

2 tsp. oil
2 medium carrots, coarsely chopped
2 ribs celery, chopped
1 medium onion, chopped
2 cans chicken broth
2 (19 oz.) cans white kidney beans, drained
1 (16 oz.) can Italian plum tomatoes
2 cans red kidney beans, drained
2 medium zucchini, cut into small pieces
1 lb. spinach, coarsely chopped

Preparation

In large pot, heat oil over medium-high heat.
Add chopped carrots, diced celery, chopped onion and 1/2 cup chicken broth. Cover and cook until vegetables are very tender, about 15 minutes. Stir in remaining chicken broth and tomatoes, breaking tomatoes up with a spoon.
Bring to a boil.
Reduce heat to medium; cover and cook 15 minutes.
Stir in white and red kidney beans and zucchini.
Simmer until zucchini is tender, about 10 minutes. Stir in spinach.
Cook until tender, about 3 minutes.