Garlicky Spinach and White Bean Soup

The Washington Post, Robyn Webb, Alexandria

2 teaspoons olive oil

1 medium onion, chopped (about 1 ¼ cups)

3 medium cloves garlic, minced

1 large carrot, peeled and cut into small dice

1 rib celery, cut into small dice

1 tablespoon flour

4 cups low-sodium chicken broth

1 (14 Ounce) can cannellini or other white beans, drained and rinsed

1 teaspoon dried oregano

½ teaspoon dried rosemary

2 cups washed, stemmed and coarsely chopped spinach leaves

Kosher salt

Freshly ground black pepper

Heat olive oil in large saucepan over medium-high heat. Add onion, garlic, carrot and celery; stir to coat, then cook for 6 minutes, stirring often to keep ingredients from sticking to bottom of pan. Vegetables will soften.

Add the flour and cook, stirring, for 2 minutes, then add the broth, tomatoes with their juice, beans, oregano and rosemary; bring to a boil, then reduce heat to medium-low and cook uncovered, stirring occasionally, for 20 minutes.

Add the spinach and cook for 5 minutes, stirring to incorporate so that the spinach wilts. Season with salt and pepper to taste. Serve hot.

Calories 154

Protein 9

Carbohydrates 26

Fat 2

Fiber 6