Tuscan Bean Soup - cooking recipe

Ingredients

1 1/2 cups carrots, sliced
1 small onion, chopped
2 garlic cloves, minced
3 tablespoons olive oil
30 ounces cannellini beans, rinsed & drained
1 (32 ounce) box chicken broth
3 teaspoons dried Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1 (5 ounce) package Baby Spinach

Preparation

In large soup pot, saute carrots, onion, and garlic in olive oil until carrots are tender.
Stir in cannellini beans, chicken broth and seasonings. Can add more salt to taste. Simmer for 20 minutes or so.
Ladel soup into bowls, top with a few spinach leaves and let them wilt for a minute or so. Serve with crusty bread.