START TO FINISH: 20 minutes MAKES 4 servings
• 1 cup packaged peeled baby carrots, coarsely chopped
• 1⁄3 cup chopped onion (1 small)
• 3 tablespoons olive oil
• 1 32-ounce box vegetable broth
• 2 15-ounce cans cannellini beans (white kidney beans), rinsed and drained
• 2 to 3 teaspoons dried Italian seasoning, crushed
• 1 5-ounce package baby spinach
• Freshly cracked black pepper
• Soft cracker bread (lavosh) (optional)
1. In a large saucepan cook and stir carrots and onion in 1 tablespoon of the hot olive oil over medium-high heat for 3 minutes. Add broth, drained beans, and Italian seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 8 minutes, stirring occasionally. Slightly mash beans with potato masher or fork.
2. Meanwhile, in a large skillet heat the remaining 2 tablespoons oil over medium-high heat. Add spinach; toss with tongs for 1 to 2 minutes or just until wilted. Remove from heat.
3. To serve, top soup with spinach and sprinkle with pepper. Serve with cracker bread.
PER SERVING: 254 cal., 11 g total fat (1 g sat. fat), 0 mg chol., 1,269 mg sodium, 38 g carb., 12 g fiber, 14 g pro.
