Ingredients

• ½ cup olive oil
• 1 large onion chopped
• 2 large carrots chopped
• 1 medium fennel chopped
• 1 jalapeño finely diced, seeds optional
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 4 garlic cloves minced
• 1 can diced tomatoes strain and set aside reserved liquid (preferably fire roasted tomatoes)
• 6 cups no sodium vegetable broth
• 3 cups spinach leaves chopped
• 1 can 540 mL white kidney beans, drained and rinsed
• 1 bay leaf

For Serving:

• Croutons

• Grated parmesan cheese

• Chopped parsley

• Dried chilies

Products to Use:

• NanoBond® 5qt Dutch Oven