Sundried Tomato and White Bean Soup

Ingredients

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1 Tbsp Olive Oil

2 small onions, chopped'

1 lb carrots, peeled and sliced

2 ribs of celery, halved and sliced

4 cloves garlic, chopped

1 tsp salt

1/2 tsp pepper

2 - 7 ounce jars sundried tomatoes with herbs, julienne cut

4 - 15.5 ounce cans, white beans, drained and rinsed

1 - 32 ounce box, vegetable broth

2 cups water

10-11 ounces baby spinach, washed

Method

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1. In large soup pot, heat oil over medium heat. Add onions. Saute gently and after 5 minutes, add carrots, celery, garlic, salt and pepper and continue cooking for another 5-10 minutes until celery is a little soft. You don’t want to brown the vegetables but definitely make them sweat.

2. Add in the rest of the ingredients, except the spinach and simmer for 2-3 hours. Just before serving, stir in the spinach and check the seasonings. Let simmer for another five minutes.