Ingredients
3 medium carrots, sliced1-1/2 cups chopped onions1 cup sliced celery1 tablespoon canola oil2 to 3 garlic cloves, minced2 cans (14-1/2 ounces each) chicken broth2 cans (15 ounces each) navy or great northern beans, rinsed and drained, divided2 cups fresh broccoli florets1/2 teaspoon salt1/2 teaspoon dried rosemary, crushed1/4 teaspoon dried thyme1/4 teaspoon pepper1 cup fresh baby spinach, optional
Preparation
In a Dutch oven, saute the carrots, onions and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in broth, one can of beans, broccoli and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes.
Place remaining beans in a blender; cover and process until smooth. Add to the soup with spinach if desired; simmer for 2 minutes or until heated through.
