Garlicky Spinach and White Bean Soup

Ingredients

• 2 teaspoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 carrot, small dice
• 1 celery rib, small dice
• 1 tablespoon flour
• 4 cups vegetable broth

• 1 (15 ounce) can cannellini or other white beans, drained and rinsed

• 1 (14 ounce) can diced tomatoes, with juice
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 2 cups stemmed coarsely chopped spinach leaves
• 1/4 teaspoon coarse salt
• fresh ground pepper, to taste

Directions

1. 1

   Heat the olive oil in a large saucepan over medium-high heat. Add the onion, garlic, carrot and celery; stir to cat. Cook, stirring often, until softened, 6 minutes.

2. 2

   Add the flour, cook, stirring 2 minutes. Add the broth, beans, tomatoes with their juice, oregano and rosemary. Heat to a boil; reduce heat to medium-low. Cook uncovered, stirring occasionally, 20 minutes. Add the spinach; cook until wilted, 5 minutes. Season with salt and pepper to taste.