Quick & Easy Tuscan Bean Soup - cooking recipe

Ingredients

1 cup packaged baby carrots, coarsely chopped
1 small onion, chopped
3 tablespoons olive oil
2 (15 ounce) cans cannellini beans, rinsed and drained
32 ounces reduced-sodium chicken broth
2 -3 teaspoons dried Italian seasoning, crushed
1 (5 ounce) package Baby Spinach
freshly cracked black pepper

Preparation

In a Dutch oven, cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat 3 minutes. Add beans, broth and seasoning. Bring to boiling; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add spinach and toss 1-2 minutes, just until wilted. Remove from heat. Ladle soup, top with the spinach and sprinkle with the pepper.