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