Tuscan Vegetable Soup
Ingredients
·
1 (15-ounce) can low-sodium cannellini beans, drained and rinsed
·
1 tablespoon olive oil
·
1/2 large onion, diced (about 1 cup)
·
2 carrots, diced (about 1/2 cup)
·
2 stalks celery, diced, (about 1/2 cup)
·
1 small zucchini, diced (about 1 1/2 cups)
·
1 clove garlic, minced
·
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
·
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
·
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 no salt added diced tomatoes
·
2 cups chopped baby spinach leaves
·
1/3 cup freshly grated Parmesan, optional
Directions
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, 1/2 teaspoon of salt and 1/4 teaspoon of
pepper, and cook stirring occasionally until the 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 the spinach leaves and cook until the spinach is wilted, about
3 minutes more.
Serve
topped with Parmesan, if desired.
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