Tuscan Bean Soup

This was a really fast and good, light but filling soup!

1 package peeled baby carrots, coarsely chopped
1 small onion, chopped
3 Tblsp olive oil, divided
2 - 15oz cans cannellini beans, rinsed and drained
1 - 32oz box reduced sodium chicken broth
2 to 3 tsp dried Italian seasoning, crushed
1 - 5oz pkg baby spinach
black pepper
* We have also added ground beef or Italian sausage for a little extra in the soup.

In a large sauce pan cook and stir carrots and onion in 1 tablespoon of olive oil over medium high heat for 3 minutes. Add beans, broth and seasoning. Bring to boiling; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.

Meanwhile, in a large skillet heat remaining olive oil over medium-high heat. Add Spinach; toss with tongs 1-2 minutes, just until wilted. Remove from heat. Ladle soup; top with spinach, sprinkle with pepper.

Serves 4