from Suzanne Day
Ingredients:
1 cup chopped onion
1 cup chopped carrots
½ cup chopped celery
2 cans vegetable broth
1 cup water
2 cups peeled and diced sweet potatoes
1 tsp oregano
½ tsp dried basil
28 oz. can diced tomatoes
15 oz. can great northern beans, rinsed and drained
10 oz. bag fresh spinach, stemmed and chopped
Add all ingredients – except spinach – to a large pot. Bring to boil and then reduce heat to simmer until vegetables are tender. Stir in spinach and cook until wilted. Serve.