Vegetable Soup Tuscan Style

By á-3209

Ingredients

• One 15.5 oz can cannellini white beans, drained, rinsed
• 1 tbs olive oil
• 1/2 large onion, diced (about 1 cup)
• 1 medium carrot, diced (about 1/2 cup)
• 2 stalks celery, diced (about 1/2 cup)
• 1 small zucchini, diced (about 1 1/2 cups)
• 1 clove garlic, minced (about 1 tsp)
• 1 tsp dried thyme
• 2 tsps chopped fresh sage, or 1/2 tsp dried
• 1/2 tsp salt, plus more to taste
• 1/4 tsp fresh ground pepper, plus more to taste
• 4 cups low-sodium chicken or veggie broth
• One 14.5 oz can no-salt added diced tomatoes, with their juices
• 2 ozs baby spinach leaves, chopped (2 cups lightly packed)
• 1/3 cup freshly grated parmesan cheese (optional)

Details

Servings 6
Adapted from allrecipe.com

Preparation

Step 1

In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

Serve topped with Parmesan, if desired.