Simple Tomato-Spinach-White Bean Soup - cooking recipe

Ingredients

2 tablespoons olive oil
3 garlic cloves, chopped
1 medium yellow onion, chopped
2 (15 ounce) cans diced tomatoes
1/2 cup fresh basil, chopped
2 sprigs fresh thyme, left whole
2 (15 ounce) cans butter beans or (15 ounce) cans other white beans, drained and rinsed
32 ounces vegetable broth (use less if you like a thicker soup)
salt
black pepper
5 ounces Baby Spinach

Preparation

Saute garlic and onion in olive oil until tender.
Add tomatoes and herbs and cook until heated through. Season with salt and pepper.
Add beans and broth, and cook until soup simmers. Check for seasoning.
Just before serving, add spinach a handful at a time, until wilted.
Serve--very good with a hunk of crusty bread and a salad.