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Garden Vegetable and Bean Soup

1 1/2 cups chopped onion
1 cup sliced celery
3 medium carrots, sliced
2 teaspoons minced garlic
1 tablespoon vegetable oil
2 cans (15 ounces each) Navy beans or Great Northern beans or 3 cups cooked dry-packaged Navy beans or Great Northern beans, rinsed, drained and divided
2 cans (14 1/2 ounces each) fat-free reduced-sodium chicken broth
2 cups broccoli florets
1/2 teaspoon dried rosemary leaves
1/4 teaspoon ground thyme leaves
1 cup salad spinach
Salt and pepper, to taste

1. Sauté onion, celery, carrots, and garlic in oil in large saucepan 3 to 4 minutes. Add 1 can beans, chicken broth, broccoli florets, and herbs to saucepan; heat to boiling. Reduce heat and simmer until broccoli is tender, 5 to 7 minutes.
2. While soup is cooking, process remaining beans in food processor or mash until smooth. Stir pureed beans and spinach into soup; simmer until hot, about 2 minutes. Season to taste with salt and pepper.

Makes 6 servings (about 1 cup each).

TIP: Frozen chopped onion and green pepper, and prepared garlic may be used. Soup can be prepared 1 to 2 days in advance; refrigerate, covered. Soup can be frozen up to 2 months.

Nutrient Information Per serving: Calories 242; Fat 3g; % Calories from Fat 11; Carbohydrate 40g; Folate 145mcg; Sodium 884mg; Protein 16g; Dietary Fiber 3g; Cholesterol 0mg

Recipe provided courtesy of The Bean Education & Awareness Network.