Tuscan Bean Soup

1 large yellow onion, chopped

2 ribs celery, chopped

3 cloves garlic, minced

1 TBL olive oil

1 TBL flour

1 TBL fresh rosemary leaves (1 tsp dried)

1/2 tsp dried thyme

1 large bay leaf

black pepper, to taste

7-8 cups chicken broth (I make my own stock, but you can use any type of broth. I also add a little red wine to the overall volume)

1 15-ounce can garbanzo beans, rinsed & drained

1 15-ounce can red kidney beans, rinsed & drained

1 cup frozen lima beans (or green beans)

1 small can tomato paste

1 cup barley

1 medium potato, cubed

2 sliced (or shredded) carrots

1 cup packed, slivered spinach leaves (or 1 package of frozen)

In a large sauce pan, sauté the onion, celery, and garlic in the oil for 2-3 minutes; stir in the flour, herbs, garlic, and pepper, and sauté until the onions are tender, 2-3 minutes longer. Add broth, beans, and tomato paste and heat to boiling. Add barley, potato, and carrots. Return to a low simmer and cook for 25 minutes. Stir in the spinach, cook for 5 minutes more. Remove bay leaf and serve!