This is a recipe that Debra made for me years ago.  She is unable to locate the original recipe and I have made a few modifications anyway.  
:)

Ingredients:

2 TBS olive or coconut oil
2 carrots, peeled and diced
1 onion, peeled and diced
1 TBS minced garlic
1-2 lbs of ham, cubed
1.5 quart chicken stock
1 TBS herbs de provence
2 cans of white beans, rinsed
3-4 cups of baby spinach
Salt and pepper to taste

Directions:

  1. Heat oil in large stock pot, add carrot, onions and garlic and sauté until onions are translucent.
  2. Add remaining ingredients excluding spinach.
  3. Simmer 20-30 minutes.
  4. Place half of soup in food processor or blender, blend until smooth, and pour back into pot.
  5. Add spinach and stir until leaves are wilted.

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