Ingredients:

Carrots (2)

White onion (1)

Celery stalk (2)

Garlic 

Tomato paste

Diced tomato

Navy White beans 

Chicken stock (1 box)

Butter

Olive oil

Garlic powder

Onion powder

Italian seasoning

Spinach

Lemon (1/2)

Recipe:

Grab a large pot and heat 2 tbsp of olive oil and 1 tbsp of butter on medium

Dice the celery stalks, white onion and carrots, cook in the pot until tender.

Add tomato paste, cook down for a few seconds then mix with the vegetables. 

Add minced garlic and cook for around a minute.

Season with salt, pepper, garlic, onion powder and Italian seasoning (1tsp each)

Add 1 can of diced tomato and 1 can of rinsed navy beans 

Squeeze the juice of 1/2 lemon

Pour in 1 box (16oz) of chicken stock. 

Cover pot and boil then turn to low, simmer for half an hour.

Using an immersion blender or food processor, blend about 1/3 of the soup to thicken (return to the pot if using a food processor)

Add 1 bag of spinach, mix in, cover again and put on low until spinach wilts (about 1/2 hour)

Ladle into bowl and add croutons