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Ingredients
- 1 (15oz) can canellini beans drained and rinsed
- 1 T. olive oil
- 1/2 large onion, diced (about 1 cup)
- 2 carrots, diced (about 1/2 cup)
- 2 stalks of celery, diced (about 1/2 cup)
- 1 small zucchini, diced (about 1 1/2 cup)
- 1 clove garlic, minced
- 1 T. chopped fresh thyme leaves (or 1 tsp. dried)
- 2 tsp. chopped fresh sage leaves (or 1/2 tsp. dried)
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 32 oz. chicken or vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 2 cups chopped baby spinach leaves
- 1/3 cup freshly grated Parmesan cheese (optional)
Details
Preparation time 20mins
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, carrots, celery, zucchini, garlic, thyme, sage, 1/2 tsp of salt and 1/4 tsp 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 more minutes.
Serve topped with Parmesan,
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