Tuscan Bean Soup

1 cup chopped onions
1/2 cup celery
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon all-purpose flour
3/4 to 1 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
2 bay leaves
1 whole cloves
1/4 teaspoon pepper
4 (14 1/2-ounce) cans low-salt chicken broth
1 (17-ounce) can baby lima beans, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1 (15-ounce) can red beans, rinsed and drained
2 tablespoons low-sodium tomato paste
1 1/2 cups cooked regular or quick-cooking barley
1 large Idaho potato, unpeeled, cut into 1/2-inch pieces
1 cup sliced carrots
1 cup packed sliced spinach leaves


Sauté onions, celery and garlic in oil in large saucepan 2 to 3 minutes; stir in flour, herbs and pepper and sauté until onions are tender, 2 to 3 minutes longer.
Add chicken broth, beans and tomato paste to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 20 to 25 minutes, adding barley, potato, carrots and spinach during last 10 minutes of cooking time. Discard bay leaves.
Makes 6 servings (about 2 cups each).