Name: Winter Vegetable Soup
Prep time: 9 min
Cook time: 49 min
Total time: 58 min
Yield: 10 servings (serving size: 1 cup)
Ingredients: 1 tablespoon olive oil; 1 cup finely chopped onion; ¾ cup finely chopped carrot (about 2 carrots); 2 garlic cloves, minced; 1 (14.5-ounce) can diced tomatoes, undrained; 2 (15.5-ounce) cans Great Northern beans, rinsed and drained; 2 cups cubed Yukon Gold potato (about 10 ounces); 2 ½ cups water; 2 (14.5-ounce) cans vegetable broth; 1 teaspoon dried Italian seasoning; ½ teaspoon salt; ¼ teaspoon pepper; 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and garlic; cook, stirring occasionally, 4 minutes or until onion is tender. Stir in tomatoes and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Add spinach; cover and cook 5 minutes.

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