1 pkg. dried white Great Northern beans (1 lb.)
1 (10 3/4 oz.) can condensed chicken broth (or 2 tsp. soupbase), undiluted
1/2 tsp. dried marjoram
1 bay leaf
1/8 tsp. pepper
2 tbsp. olive oil
1 1/2 cup chopped onion
3 cloves garlic, minced
pinch hot red pepper flakes
1 cup sliced carrot
2 lg. potatoes (3/4 lb.), large cubes
1 (10 oz.) pkg. chopped spinach
Parmesan cheese, grated

Wash beans; drain. In 8 quart kettle, combine beans in 2 teaspoons salt with 3 quarts water, bring to boil and boil 2 minutes. Remove from heat, cover, let stand 1 hour (or overnight).

Add chicken broth, 1 teaspoon salt, marjoram, bay leaf and pepper. Bring to boil, reduce heat and simmer, covered, for about 1 hour.

Meanwhile, in hot olive oil in medium skillet, sauté onion, garlic and carrot, stirring until onion is golden, about 5 minutes (do not allow garlic to brown).

After beans have cooked 1 hour, add vegetables, potato and spinach. Cook, covered, until beans and all vegetables are tender. Taste and adjust seasonings.

Serve sprinkled with Parmesan. Makes 3 quarts.