White Bean Florentine Soup

10 cups water
2 cups small white or navy beans -- soaked overnight
1/2 cup onions -- sliced
1/2 cup carrots -- chopped
1/2 cup celery -- chopped
1 tablespoon fresh oregano
1 tablespoon fresh basil
2 cups spinach -- coarsely chopped
tamari -- to taste
parsley -- to garnish

In a heavy-bottomed saucepan, bring water to a boil and cook beans over medium heat until they are soft and creamy, about 40 minutes. Add celery and continue to cook for 20 minutes. Add more water if soup becomes too thick.

Add herbs and cook 10 more minutes. Add spinach, season to taste with tamari and garnish with fresh parsley.

*Serves 4-6.

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