1 tsp. olive oil1/2 small red onion, chopped
1 medium rib of celery, chopped
1 medium garlic clove, minced
2 cups fat-free, low-sodium chicken broth
1 15-ounce can no salt added Great Northern beans, rinsed and drained
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1 tsp. dried oregano, crumbled
1/2 tsp. dried thyme, crumbled
1/4 tsp. crushed red pepper flakes
2 cups fresh spinach leaves
1/3 cup shredded or grated Parmesan cheese (not absolutely necessary)
Heat the oil over medium heat in a large saucepan or Dutch oven. Cook onion, celery, and garlic for 4 to 5 minutes. Stir in broth, beans, tomatoes with liquid, and herbs. Increase heat to medium-high and simmer, stirring occasionally. Reduce heat and simmer, covered, for 20 minutes. Stir in spinach. Simmer, covered, for 2 to 3 minutes, or until spinach is wilted.
