Simple Tomato-Spinach-White Bean Soup

• 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

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

olive oil, garlic, yellow onion, tomatoes, fresh basil, thyme, butter beans, vegetable broth, salt, black pepper, spinach

Taken from www.food.com/recipe/simple-tomato-spinach-white-bean-soup-193592 (may not work)