1 c baby carrots, chopped
1 clove garlic, pressed
3 T. olive oil
(5) 15-oz cans Bush brand northern beans
(2) 14-oz cans chicken stock
1 cup cooked kielbasa, large dice
1/2 t. ginger
1 t. oregano (or 5 sprigs fresh)
1/2 t. thyme (or 3 sprigs)
1 t. basil (or 5 large leaves, chopped)
5 oz. baby spinach or kale (or use any leftover cooked leafy greens) (optional)
Rinse and drain beans – then, using your hands, squish beans from 2 cans for thickening
In dutch oven, stir carrots in 1 T. olive oil over medium heat for 3 minutes
Add garlic and cook another 30 seconds
Add beans, broth, and seasonings
Bring to boiling
Reduce heat and simmer, uncovered 20-30 minutes, until beans are tender
Meanwhile, in large skillet, heat remaining oil over medium high heat
Add spinach and toss with tongs 1-2 minutes just until wilted – remove from heat
Ladle soup in bowl
Top with small trail of spinach
Salt and pepper to taste
If you freeze this, freeze the cooked spinach separately
