Tuscan Vegetable Soup Recipe

  • 1 can low-sodium cannellini beans, drained & rinsed (15 ounce can)
  • 1 tablespoon olive oil
  • 1/2 onion, diced (large)
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 zucchini, diced (small)
  • 1 clove garlic, minced
  • 1 tablespoon fresh thyme leaves, chopped or 1 teaspoon dried
  • 2 teaspoons fresh sage, chopped or 1/2 teaspoon dried
  • 1/2 teaspoon Salt
  • 1/4 teaspoon pepper
  • 32 ounces chicken broth
  • 1 can diced tomatoes (14.5 ounce can)
  • 2 cups baby spinach 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 the spinach leaves and cook until the spinach is wilted, about 3 minutes more. Serve topped with Parmesan, if desired.
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