Tuscan Vegetable Soup

By linda1949

Ingredients

• One 15.5 oz. can cannellini or other small white beans, preferably low-sodium, drained and rinsed
• 1 tablespoon 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 (about 1/2 pound), diced (about 1 1/2 cups)
• 1 clove garlic, minced (about 1 teaspoon)
• 1 tablespoon chopped fresh thyme OR 1 teaspoon dried
• 2 tablespoons chopped fresh sage OR 1/2 teaspoon dried
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 4 cups low-sodium chicken or vegetable broth
• One 14.5 oz.can no-salt added diced tomatoes, with their juices
• 2 oz. baby spinach leaves (2 cups lightly packed), chopped
• 1/3 cup freshly grated Parmesan Cheese

Details

Servings 6

Preparation

Step 1

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

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

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

Serve topped with the Parmesan.