2 tablespoons extra virgin olive oil
1 yellow onion, peeled and chopped
2 cloves garlic, peeled and chopped
4 carrots, rinsed well, halved and sliced
3 ribs celery, rinsed well, halved lengthwise and sliced into 6mm pieces
3 cans low-sodium cannellini beans, drained and rinsed
2 teaspoons chopped fresh rosemary
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes
4 cups fresh spinach leaves
In a large pot, heat the oil over medium-high heat. Add the onion and cook 5-6 minutes, stirring often, until beginning to soften. Add the garlic, carrots, and celery and continue to cook, 6 minutes more, stirring occasionally, until just a small amount of crispness remains. Do not overcook at this point.
Add 3 cups of water plus the…
