Vegetable and Navy Bean Soup

Vegetable and Navy Bean Soup

1 tablespoon olive oil

1 bay leaf

1 teaspoon rosemary

1 small onion, chopped

1 large carrot, chopped

4 small red potatoes, cut into 1/2-inch pieces

1 pound mushrooms, trimmed and quartered

1 teaspoon dried thyme

1 teaspoon of paprika

Coarse salt

1 tablespoon tomato paste

10 ounces baby spinach leaves, rinsed well

2 cups navy beans, cooked

1 tablespoon red-wine vinegar

Ground pepper

Chopped flat leaf parsley

1. In a large nonstick skillet, heat oil over medium heat; swirl to coat pan.
2. Add bay leaf, rosemary, onion, carrot, and potatoes; cook until onion is lightly browned, 8 to 10 minutes.
3. Add mushrooms, thyme, paprika, and salt; cook, stirring often, until mushrooms are tender, 8 to 10 minutes.
4. Stir in tomato paste and 2 cups water; cover, and cook until potatoes are tender, 8 to 10 minutes.
5. Add half the spinach; cover, and cook until wilted, about 1 minute.
6. Add remaining spinach and beans; cook, covered until heated through.
7. Stir in vinegar.
8. Season with salt and pepper, and toss to combine.
9. Garnish with parsley.