North Woods Bean Soup

• 1 tsp of olive oil
• 1 cup baby carrots, diced 
• 1 cup sweet yellow onion, diced 
• 2 stalks of celery, diced 
• 3-4 cloves of garlic, minced 
• 7 ounces turkey kielbasa, halved lengthwise and cut into bite-sized pieces 
• 4 cups chicken broth 
• 4 fresh basil leaves, cut into ribbons (chiffonade) 
• 2 sprigs of fresh thyme 
• 1 bay leaf 
• 1/2 tsp of oregano 
• Sea salt and freshly ground black pepper, to taste 
• 2 (15.8 oz) cans of white beans, drained and rinsed
• 1 (15 oz) can of cannellini beans 
• 1 (6 oz) bag fresh baby spinach leaves 
• Shaved Asiago cheese for topping 

Heat the olive oil in a large Dutch oven over medium heat. Add carrots, onion, celery, and kielbasa; sauté 5 minutes, stirring occasionally. Add the minced garlic and cook for an additional 60 seconds, stirring constantly. 

Add the broth, bay leaf, fresh basil, fresh thyme (leaves removed from stems), oregano, sea salt and pepper to taste, and the beans. Bring to a boil, reduce heat, and simmer for 15 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. Remove the bay leaf and add the spinach, stirring until spinach wilts. Top with shaved Asiago cheese and serve. Enjoy.