Chicken Pesto Soup

2 boxes chicken broth (or stock), low sodium
1 large carrot, diced
2 stalks celery, diced
1 small onion, diced
1 cup chicken, cooked and diced
1 can cannellini beans, low sodium, rinsed and drained
1 bag spinach
1 can diced tomatoes, low sodium
2 tablespoons pesto

Directions: Place broth, carrot, celery, and onion in a Dutch oven (or large soup pot). Cook on medium heat until vegetables are tender. Add remaining ingredients and heat until warmed and spinach is wilted.