Tuscan Vegetable Soup

Ready in 35 minutes
Prep: 20 minutes
Cook: 15 minutes

Yield: 6 servings 

(1 1/2 cups each)

Ingredients

1 (15-ounce) can of drained and rinsed low-sodium canellini beans
1 tablespoon olive oil
1/2 large diced (about 1 cup) onion,
2 diced (about 1/2 cup) carrots,
2 stalks of diced celery, (about 1/2 cup)
1 small diced zucchini, (about 1 1/2 cups)
1 clove of minced garlic,
1 tablespoon of chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons of chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
32 ounces of low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can of no salt added diced tomatoes
2 cups of chopped baby spinach leaves
1/3 cup of freshly grated Parmesan, optional

Directions

First mash half of the beans with a masher or the back of a spoon in a small bowl, and set aside.

Next heat the oil in a large soup pot over medium-high heat. Then add the onion, carrots, garlic, celery, thyme, zucchini, sage, half teaspoon of salt and quarter teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, for about five minutes.

After that add the broth and tomatoes with the juice and bring to a boil. Then add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, for about three minutes more.

In the end serve topped with Parmesan, if desired. Enjoy.