Navy Bean Soup

This delicious, hearty navy bean soup is inexpensive and easy to make, plus leftovers are even better the next day! Cook it on the stovetop, or in your Instant Pot or slow cooker.

There’s a chill in the air this week which is putting me in soup mode. It’s also putting me in curl up with a book under a cozy throw while dinner is simmering in the kitchen mode—do you feel me? This navy bean soup is perfect for cold weather and it uses pantry staples such as canned beans and broth.

• 3 15 oz cans navy beans, rinsed and drained
• 4 slices center cut bacon, chopped
• 1 medium onion, chopped
• 1 large carrot, chopped
• 1 large celery stalk, chopped
• 2 tbsp tomato paste
• 4 cups reduced sodium chicken broth
• 2 bay leaves
• 1 sprig fresh rosemary, I used a bouquet garni for tossing
• 3 cups baby spinach