North Woods Bean Soup

It's finally turning cold here in the North, (although I'm perfectly happy with the warmer than normal temperatures, for the record!) so it's a good time to make soup. This one is healthy, delicious, and colorful. Full of carrots, spinach and kielbasa, the colors really pop. And it's thickened with beans, for even more nutrition!

What a great way to warm up on a cold evening.

This is a recipe repeat. For full step by step instructions, visit the original post.

Find more inspiration at It's a Keeper, Full Plate Thursday, Pennywise Platter, Foodie Friday, Food on Friday, Friday Food, Fusion Fridays, Friday Potluck.

North Woods Bean Soup

1 cup chopped baby carrots
1 cup chopped onion
2 garlic cloves, minced
8 oz. kielbasa, turkey or light, diced
4 cups chicken broth
1/2 tsp. Italian seasoning
1/2 tsp. pepper
2-15.8 oz. cans Great Northern beans, drained and rinsed
1-6 oz. bag fresh baby spinach leaves

Heat a dutch oven or large saucepan coated with cooking spray over medium high heat. Add carrots, onion, garlic and kielbasa, saute 3 minutes, stirring occasionally. Reduce heat to medium, cook 5 minutes. Combine broth and pepper and Italian seasoning.

Add beans and broth to pot, reserving 1 cup each, and bring to a boil, then reduce heat and simmer 5 minutes. Place reserved beans and broth in a blender and puree until smooth. Add puree to pot and simmer an additional 5 minutes.

Remove from heat and add spinach, stirring just until spinach wilts. Serves 5.

Recipe Source: Adapted from Cooking Light