Author:adegroot Categories: co+op basics, demo recipes, Recipes Course Soup Print Recipe Print peopleMetricUS Imperial 2 tablespoons Field Day olive oil1 yellow onion diced1 large carrot peeled and diced3 parsnips peeled and diced3 cloves garlic peeled and minced15 ounce Woodstock diced tomatoe 1 can4 cups organic Field Day vegetable broth2 teaspoons dried rosemary2 teaspoons dried thyme15 ounces Field Day Great Northern beans 1 can, rinsed and drained15 ounces Field Day pinto beans 1 can, rinsed and drained15 ounce Field Day Kidney beans 1 can, rinsed and drained5 cups fresh spinach chopped salt to taste pepper to taste In a large pot, heat the oil over medium-high heat. Add the onion, carrots, parsnips and garlic and sauté 5 to 7 minutes. Add the tomatoes, broth and herbs and bring to a boil. Add the beans, reduce heat to simmer and cook 20 to 30 minutes until vegetables are tender. Stir in the spinach and season with salt and pepper to taste. Serve warm.