Tuscan Vegetable Soup

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 (15 1/2 ounce) can cannellini beans, drained and rinsed (or other small bean)
• 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, diced (about 1/2 lb, about 1 1/2 cup)
• 1 garlic clove, minced (about 1 teaspoon, (or more)
• 1 tablespoon chopped fresh thyme (or 1 t. dried)
• 2 teaspoons chopped fresh sage (or 1/2 t. dried)
• 1/2 teaspoon salt (plus more to taste)
• 1/4 teaspoon fresh ground black pepper (plus more to taste)
• 4 cups low sodium chicken broth or 4 cups vegetable broth
• 1 (14 1/2 ounce) can diced tomatoes, with juices (use no-salt-added)
• 2 ounces baby spinach leaves, chopped (2 cups lightly packed)
• 1/3 cup freshly grated parmesan cheese (optional)

Recipe

• 1 in a small bowl, mash half the beans; set aside.
• 2 heat the oil in a big pot over med-high heat; add in onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper; cook/stir occasionally, until the vegetables are tender, about 5 minutes.
• 3 add in the broth and tomatoes; bring to a boil.
• 4 add in mashed and whole beans and the spinach; cook until spinach is wilted, about 3 minutes.
• 5 taste and adjust w/ salt and pepper.
• 6 serve topped with parmesan, if desired.