White Bean and Spinach Soup

 

1 medium onion chopped
3 large carrots chopped
4 cups chopped, peeled baking potatoes
2 cloves of garlic, minced
4 cups of chicken broth or vegetable broth (low-sodium and gluten-free)
1 16oz can white beans (S&W lightly seasoned)

4 cups shredded fresh spinach
3 tablespoons fresh parsley, chopped (or less, to taste)

Using a small amount of cooking spray and water to keep from sticking - cooking onions and carrots until onion is soft. Add chicken broth, garlic and potatoes. Bring to a boil. Add beans (including liquid). Simmer until potato is soft. Using a potato masher - mash some of the solids. Add parsley and spinach, cook until wilted. Cracked pepper and kosher salt to taste.