Beans and Greens Soup

2 tablespoons vegetable oil
1 large onion, chopped
2 cups cubed peeled potato
5 cups vegetable broth
1/2 (one-half) teaspoon dried thyme leaves
2 16-ounce cans Great Northern beans, drained
2 cups cut fresh spinach leaves

Heat oil in large saucepan over medium heat. Add onion and cook five minutes. Add potato, broth and thyme and bring to a boil. Reduce heat, cover and simmer 10 minutes or until potato is almost tender. Stir in beans and continue heating until hot, about 10 minutes. Stir in spinach just before serving. Yields six servings.