• 1 cup(s) baby carrots, halved
• 1 cup(s) chopped onion
• 2 piece garlic cloves, minced
• 7 ounce turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
• 4 cup(s) fat-free, less-sodium chicken broth
• 1 teaspoons dried italian seasoning
• 1 teaspoons black pepper
• 2 can great northern beans, drained and rinsed
• 6 ounce bag fresh baby spinach leaves

Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; sauté 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 pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.

Yield