• 2 cans black or pinto beans, rinsed & drained
• 1 T. olive oil
• 2 medium yellow onions, chopped
• 3-4 garlic cloves, minced
• 2 stalks celery
• 2 medium carrots, sliced
• 1 32oz container chicken broth
• ½ tsp thyme
• ¼ tsp marjoram
• 1 bay leaf
• 5 oz spinach

Directions

1. Heat oil in a large saucepan, add in onions and garlic, cooking until soft. Once the onions are soft, add in carrots and celery, cooking for another 2-3 minutes.
2. Add in chicken broth, beans thyme, marjoram and bay leaf.  Cover and simmer for 20 minutes.
3. A handful at a time, cur the spinach crosswise to make thin ribbons and add to the soup.  Cooking 5-10 minutes then serve.