Bean Vegetable Soup

• 3 medium carrots, sliced
• 1-1/2 cups chopped onions
• 1 cup sliced celery
• 1 tablespoon canola oil
• 2 to 3 garlic cloves, minced
• 2 cans (14-1/2 ounces each) chicken broth
• 2 cans (15 ounces each) navy or great northern beans, rinsed and drained, divided
• 2 cups fresh broccoli florets
• 1/2 teaspoon salt
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 cup fresh baby spinach, optional

1. 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.
2. 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.

carrots, onions, celery, canola oil, garlic, chicken broth, beans, fresh broccoli florets, salt, rosemary, thyme, pepper, baby spinach

Taken from www.tasteofhome.com/recipes/bean-vegetable-soup/ (may not work)