Ingredients

• 1  cup packaged peeled baby carrots, coarsely chopped
• 1  small onion, chopped
• 3  Tbsp. olive oil
• 2  15-oz. cans cannellini beans, rinsed and drained
• 1  32-oz. box reduced-sodium chicken broth
• 2  to 3 tsp. dried Italian seasoning, crushed
• 1  5-oz. pkg. baby spinach
•   Freshly cracked black pepper
•   Cracker bread (optional)

Directions

1. In 4-quart Dutch oven cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat 3 minutes. Add beans, broth, and seasoning. Bring to boiling; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.

2. Meanwhile, in large skillet heat remaining oil over medium-high heat. Add spinach; toss with tongs 1 to 2 minutes, just until wilted. Remove from heat. Ladle soup; top with spinach, sprinkle with pepper. Serve with cracker bread. Makes 4 servings.