Garlicky Spinach and White Bean Soup

2 tsp olive oil

1 med onion, chopped

3 cloves garlic, minced

1 large carrot, peeled and cut into small dice

1 rib of celery, cut into small dice

1 TB flour

4 cups low sodium chicken broth

1 - 14 oz can diced tomatoes, with juice

1 15 oz. can cannellini or other white beans, drained and rinsed

1 tsp dried oregano

1/2 tsp dried rosemary

2 cups spinach leaves, washed and stemmed

kosher salt

freshly ground black pepper

1. Heat the oil in a large saucepan over medium high heat.  Add the onion, garlic, carrot and celery Stir to coat then cook minutes.  Stir often to keep the ingredients from sticking.  Make sure the vegetables have softened.

2. Add the flour and cook, stirring, for 2 minutes.  Then add broth, tomatoes with their juice, beans oregano, and rosemary:  bring to a boil then reduce the heat to medium-low and cook uncovered stirring occasionally, for 20 minutes.

3. Add the spinach and cook fro 5 minutes, stirring to incorporate so the spinach wilts.  Season with salt and pepper to taste.  Serve hot.

Makes 7 cups  6 servings

© Kelly's Cookbook 2017