Tuscan Vegetable Soup Recipe

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.