Italian Bean Soup with Greens Recipe | Betty Crocker

Ingredients

• 2 tablespoons olive oil
• 2 medium carrots, sliced (1 cup)
• 1 large onion, chopped (1 cup)
• 1 stalk celery, chopped (1/3 cup)
• 2 cloves garlic, finely chopped
• 2 cans (15 to 15.5 oz each) great northern or cannellini (white kidney) beans, drained, rinsed
• 1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
• 2 teaspoons dried basil leaves
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups vegetable broth
• 4 cups packed fresh spinach leaves
• 1/2 cup shredded Parmesan cheese (2 oz)