Winter Vegetable Soup

• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 3/4 cup finely chopped carrot (about 2 carrots)
• 2 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 (15.5-ounce) cans Great Northern beans, rinsed and drained
• 2 cups cubed Yukon Gold potato (about 10 ounces)
• 2 1/2 cups water
• 2 (14.5-ounce) cans vegetable broth
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

1. Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and garlic; cook, stirring occasionally, 4 minutes or until onion is tender. Stir in tomatoes and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Add spinach; cover and cook 5 minutes.

olive oil, onion, carrot, garlic, tomatoes, cans great northern beans, potato, water, vegetable broth, italian seasoning, salt, pepper

Taken from www.myrecipes.com/recipe/winter-vegetable-soup (may not work)