1 cup baby carrots, halved
1 cup chopped onion
2 cloves garlic, minced
7 ounces turkey kielbasa, halved lengthwise and cut into 1/2″ pieces
4 cups fat-free, less-sodium chicken broth
1/2 teaspoon dried italian seasoning
1/2 teaspoon 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 pam over medium-high heat. add carrots, onion, garlic, and kielbasa; saute 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 the pan. simmer an additional 5 minutes. remove soup from heat. add the spinach, stirring until the spinach wilts.

5 (1 1/2 cup) servings