1 (15.5oz.) can cannellini beans

1 Tablespoon olive oil

1 cup diced onion

1 medium carrot diced (about 1/2cup)

1 small zucchini about 1 1/2 cups

1/2 cup celery diced

2 garlic cloves diced

1 Tablespoon chopped fresh thyme or 1 teaspoon dried

2 teaspoons chopped fresh sage or 1/2 teaspoon dried

1/2 teaspoon salt or to taste

1/4 teaspoon pepper or to taste

4 Cups low-sodium chicken or vegetable broth

1 (14.5oz.) can no salt added diced tomatoes, or you can use fresh about 4 roma tomatoes

2 Cups baby spinach leaves chopped

Parmesan cheese

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Heat olive oil  in a large soup pot over medium-high heat.  Add onion,carrot, celery and zucchini saute about 5 minutes, add   garlic,  thyme, sage salt and pepper cook stirring occasionally about 2 min.  or until the vegtables are tender.  Add the tomatoes and the broth bring  to boil. Drain  and rinsed the beans.  In a small bowl mash half the beans  add the mashed and whole beans  simmer for about 20 min.  add the spinach cook until the spinach is wilted about 3 min. Serve with grated parmesan cheese if desired.