Recipe: Tuscany Bean Soup

Tuscany Bean Soup
Source: Super Soups,by Sally Meddock
Yield: 6-8 servings

1 lb. dried Great Northern beans, rinsed, drained and picked over
2 cups chicken stock
1 bay leaf
1 tsp.marjoram
2 Tbls olive oil
2 medium white onions,chopped
2 cloves garlic,minced
1 1/2 cups carrots,sliced
2 large potatoes, pared and cubed
1 pkg. frozen chopped spinach, or 1 large bunch fresh spinach, well rinsed & chopped

In a large soup pot,combine beans and 3 quarts of water. Discard any beans that float to the surface. Cover and boil 3 minutes over high heat. Remove from heat and allow to stand 1 hour.

Add chicken stock,bay leaf and marjoram. Bring to a boil, reduce heat and simmer, covered, 1 hour.

Heat oil in a large skillet and saute onions, carrots and garlic 5 minutes. Add saute mixture and remaining ingredients to the pot. Cover and continue to simmer till potatoes are tender, about 45 minutes. Remove bay leaves before serving.