Step 1

In a large soup pan, bring the 1/4 cup water to a boil over medium-high heat. Add the onion, carrots and celery. Cook and stir for 7 to 8 minutes until the vegetables are softened.

Step 2

Add the herbs, garlic powder, salt and pepper to the pan. Cook and stir for 1 minute longer.

Step 3

Add the 6 cups of water and all but 1 cup of the beans. Mash the reserved cup of beans and add to the soup.

Step 4

Bring the soup to a boil. Reduce heat and simmer, uncovered, for 15 to 20 minutes. Add the spinach leaves and stir for 1 to 2 minutes until wilted. Taste the soup and adjust the seasonings, as desired. Serve!