Ingredients
Directions
- 1 (15-ounce) can low-sodium canellini beans, drained and rinsed
- 1 tablespoon olive oil
- 1/2 large onion diced (~ 1 cup)
- 2 carrots, diced (~ 1/2 cup)
- 2 stalks celery, diced (~1/2 cup)
- 1 small zucchini diced (~1 1/2 cups)
- 1 clove garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons choped fresh sage leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 32 ounces low-sodium chicken broth or vegetable broth
- 1 (14.5 ounce) can diced tomatoes
- 2 cups chopped baby spinanch leaves
- 1/3 cup freshly grated Parmesan (optional)
- 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, salt and pepper. Cook stirring occasionally until 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 spinach leaves. Cook until the spinach is wilted, about 3 minutes
- Serve topped with Parmesan, if desired
Notes