Hearty Italian Bean Soup

• 2 tsp. oil
• 2 medium carrots, coarsely chopped
• 2 ribs celery, chopped
• 1 medium onion, chopped
• 2 cans chicken broth
• 2 (19 oz.) cans white kidney beans, drained
• 1 (16 oz.) can Italian plum tomatoes
• 2 cans red kidney beans, drained
• 2 medium zucchini, cut into small pieces
• 1 lb. spinach, coarsely chopped

1. In large pot, heat oil over medium-high heat.
2. Add chopped carrots, diced celery, chopped onion and 1/2 cup chicken broth. Cover and cook until vegetables are very tender, about 15 minutes. Stir in remaining chicken broth and tomatoes, breaking tomatoes up with a spoon.
3. Bring to a boil.
4. Reduce heat to medium; cover and cook 15 minutes.
5. Stir in white and red kidney beans and zucchini.
6. Simmer until zucchini is tender, about 10 minutes. Stir in spinach.
7. Cook until tender, about 3 minutes.

oil, carrots, celery, onion, chicken broth, white kidney beans, italian plum tomatoes, red kidney beans, zucchini, spinach

Taken from www.cookbooks.com/Recipe-Details.aspx?id=823842 (may not work)