Tuscany Bean Soup

from the kitchen of Jenny

½ lb dried white navy beans
1 ½ tsp. Salt
6 cups water
½ can condensed chicken broth
¼ tsp. Dried marjoram leaves
1 bay leaf
dash pepper
½ clove garlic
½ cup sliced carrot
1 large potatoe, peeled and cut into julienne strips
½ package (10 oz) frozen chopped spinache, thawed

1. Wash beans; drain. In large pot, combine beans, 1 tsp. Salt, and the water. Bring to boiling; boil 2 minutes. Remove from heat; cover, and let stand 1 hour.
2. Add chicken broth, ½ tsp salt, the marjoram, bay leaf and pepper. Bring to boiling; reduce heat, and simmer, covered, about 1 hour.
3. Meanwhile, in hot oil in medium skillet, sauté onion, garlic, and carrot, stirring until onion is golden – about 5 minutes.
4. After bean mixture has cooked 1 hour, add onion mixture, potatoes, and frozen spinach. Cook, covered until beans and vegetables are tender. Makes 6 servings.