1 cup baby carrots, halved
1 cup chopped onion
2 garlic cloves, minced
7 oz. turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
4 cups chicken broth
1/2 tsp. dried Italian seasoning
1/2 tsp. black pepper
2 (15.8 oz.) cans Great Northern Beans, drained and rinsed
1 (6 oz.) bag fresh baby spinach leaves

Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.

Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.

Yield: 5 servings