1 Tbsp olive oil
1 cup carrot, chopped
1 cup onion, chopped
3 garlic cloves, minced
7 ounces turkey kielbasa, split and cut into 1/2-inch pieces
2 (15oz) cans low-sodium chicken broth
1/2 tsp Italian seasoning
1 tsp thyme
1 tsp oregano
1 tsp salt
1/2 tsp black pepper
2 (15oz) cans Great Northern beans, drained and rinsed
1 (6oz) bag fresh baby spinach leaves (about 3 cups)
Heat a large saucepan with olive oil on medium-high heat. Cook kielbasa for 5-8 minutes, until it browns, and remove from the pan. Add carrots, onion, and garlic; saute 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, herbs, salt, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.
Place 2 cups of the soup in a food processor or blender (be sure there is no sausage in the soup), and process until smooth. Return the pureed mixture to pan and add in the cooked kielbasa. Simmer an additional 5-10 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.