I found this recipe online a while back and we enjoyed it as a low-fat and delicious supper. It makes about 6 servings.
1 Tbsp. canola oil
3 medium carrots, sliced
3 ribs celery with leaves, sliced
1 medium onion, diced
2 cloves garlic, minced
7 cups chicken broth (or you could use vegetable broth to make it vegetarian)
2 cups cooked great northern beans
2 cups cooked red beans
1 (15 oz.) can fire-roasted diced tomatoes
1 Tbsp. dried basil
1/2 tsp. freshly ground black pepper
1/2 tsp. salt, or to taste
1 Tbsp. dried parsley, or 2 Tbsp. fresh Italian parsley, chopped
10 oz. fresh spinach leaves, coarsely chopped
1. Heat oil in large stock pot over medium heat. Add carrots, celery, onion and garlic. Cook and stir for 5 minutes.
2. Add broth, beans, tomatoes, basil, pepper, salt and parsley. Bring to a boil, then lower heat and simmer, uncovered, for about 30 minutes until carrots are tender.
3. Stir in spinach and cook until spinach is wilted.
Ladle into bowls, topping each with big shavings of Parmesan cheese. Serve with crusty bread or Garlic Breadsticks.