Easy Italian Bean soup

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photo: geekturnedathlete.com

2 tablespoons olive oil
4 carrots, peeled and diced
1 onion, chopped
1 (32-ounce) box pareve chicken broth
2 (15-ounce) can cannellini (sometimes called white kidney) beans, drained
1 teaspoon oregano
1 teaspoon basil
¼ teaspoon pepper
1 (5-ounce) package baby spinach
Grated Parmesan cheese (optional)

In a medium Dutch oven, heat oil over medium-high heat. Add carrots and onion and sauté for 3 to 5 minutes, or until soft.  Add broth, beans and spices and bring to a boil.  Reduce heat and simmer for about 10 minutes.  Just before serving, add spinach and cook briefly until wilted. Sprinkle with Parmesan cheese if desired and serve alongside a crusty bread.

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