Tuscan Bean Soup

Ingredients:

Yellow onions(diced)-1 cup)
Celery(diced)-1 cup
Carrots(diced)-1 cup
Garlic-2 tbsp
Olive oil-3 tbsp
Kidney beans(rinsed&drained)-1 can
Cannellini beans(rinsed& drained)-1can
Chick peas(rinsed& drained)-1 can
Diced tomatoes-1 cup
Chicken stock -6 cups
Fresh rosemary-1 tbsp

Fresh thyme- 1tbsp
Fresh basil -6
Baby spinach(washed)-2 cups

Method:

In a large soup pan, heat the olive oil over medium heat.

Sauté the onion, celery, carrot and garlic for 3 to 4 minutes.

Finely chop the fresh rosemary, thyme, and basil and add them to the pan.

Add the diced tomatoes, boiled kidney beans, cannellini beans, chick peas, and the chicken stock.

Bring the pan to a boil and then turn down heat to simmer. Simmer for approximately 10-12 minutes or until the vegetables are tender.

Add the spinach.It will take approx. 1-2 minutes for the spinach to cook.

Season with salt and freshly ground black pepper, to taste.