Garlicky Spinach and White Bean Soup

From the Chicago Tribune: "Given its high water content and satiety value, eating an entree of soup is a good way to control your diet, and it can help you work in lots of vegetables. In this recipe, the beans provide plenty of fiber, a key to weight management."

• Ready In: 1 hr
• Serves: 6

Ingredients

• 2  teaspoons olive oil
• 1  onion, chopped
• 3  garlic cloves, minced
• 1  carrot, small dice
• 1  celery rib, small dice
• 1  tablespoon flour
• 4  cups vegetable broth
• 1 (15 ounce) can cannellini or 1 (15 ounce) can  other white beans, drained and rinsed
• 1 (14 ounce) can diced tomatoes, with juice
• 1  teaspoon dried oregano
• 1⁄2 teaspoon dried rosemary
• 2  cups  stemmed coarsely chopped  spinach leaves
• 1⁄4 teaspoon coarse salt
•  fresh ground pepper, to taste

Directions

1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion, garlic, carrot and celery; stir to cat. Cook, stirring often, until softened, 6 minutes.
2. Add the flour, cook, stirring 2 minutes. Add the broth, beans, tomatoes with their juice, oregano and rosemary. Heat to a boil; reduce heat to medium-low. Cook uncovered, stirring occasionally, 20 minutes. Add the spinach; cook until wilted, 5 minutes. Season with salt and pepper to taste.