Tuscan Vegetable Soup

By charlotteh371

Ingredients

• 15 oz can low-sodium canellini beans, drained and rinsed
• 1 tbsp olive oil
• 1 ⁄2 large onion, diced (about 1 cup)
• 2 carrot, diced (about 1/2 cup)
• 2 stalk celery, diced (about 1/2 cup)
• 1 small zucchini, diced (about 1 1/2 cups)
• 1 clove garlic, minced
• 1 tbsp fresh thyme, leaves chopped (or 1 teaspoon dried)
• 2 tsp fresh sage, leaves chopped (or 1/2 teaspoon dried)
• 1 ⁄2 tsp salt
• 1 ⁄4 tsp black pepper
• 32 oz low-sodium chicken broth or vegetable broth
• 14 1⁄2 oz can no salt added diced tomatoes
• 2 cup baby spinach, leaves chopped
• 1 ⁄3 cup parmesan cheese, freshly grated, optional

Preparation

Step 1

1.In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
2.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.
3.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.
4.Serve topped with Parmesan, if desired.