Beans and Greens Soup

In a 4 to 6 quart soup pot, sauté the onions and garlic in olive oil over low heat. When onions are soft, add Bay leaf, celery, carrot, salt and pepper. Stir and sauté another 5 min.

Add broth or water and cover. Simmer about 20 min. Add cooked beans and spinach. Cover and continue to simmer over very low heat another 15 to 20 min.

Serve immediately or refrigerate and reheat.