Martha’s Bean Soup

·         Cooking spray
·         1  cup  baby carrots, halved
·         1  cup  chopped onion
·         2  garlic cloves, minced
·         7  ounces  turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
·         4  cups  fat-free, less-sodium chicken broth
·         1/2  teaspoon  dried Italian seasoning
·         1/2  teaspoon  black pepper
·         2  (15.8-ounce) cans Great Northern beans, drained and rinsed
·         1  (6-ounce) bag fresh baby spinach leaves
Preparation
Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.
Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.

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