1 medium onion, chopped
1 tablespoon vegetable oil
3 small potatoes, peeled and cubed
2 medium carrots, sliced
3 (14.5 ounce) cans chicken broth
3 cups water
2 tablespoons parsley flakes
2 teaspoons dried basil
1 teaspoon dried oregano
1 garlic clove, minced
1/2 teaspoon pepper
1 (15.5 ounce) can great northern beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
3 cups chopped fresh spinach


In a Dutch oven, saute onion in oil. Add the next nine ingredients. Simmer, uncovered, until vegetables are tender. Add beans and spinach; heat through.