Ingredients:
2 cans (14.5 oz each) fire roasted tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) Great Northern beans, drained and rinsed
1 large yellow onion, diced
2 stalks celery, chopped
2 carrots, peeled and chopped
3 cloves garlic, minced
4 cups vegetable broth
2 teaspoons Italian seasoning
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
2 bay leaves
Optional: a handful of fresh spinach leaves, fresh basil for garnish
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