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.
