Spinach Potato Soup

Snow arrives tomorrow - how about a broth based soup to keep you warm and light for Thanksgiving?

2 Tbl Olive Oil
2 Cups Potatoes, Diced
3/4 Cup Carrots, Sliced
3 Cloves Garlic, Minced
15.5 Ounce Canellini Beans, Undrained
15.5 Ounce Dark Red Kidney Beans, Undrained
4 Cups Beef Broth
2 Cups Water
5 Cups Spinach - Washed and Chopped
Salt and Pepper to Taste.

In a large soup pot, heat the oil.  Add the garlic, cook for 1 minute.  Add potatoes and carrots, sauté for 5 minutes.  Add all remaining ingredients and simmer for 30 minutes.