- 15.5 oz can cannellini beans, drained and rinsed
- 1 Tbsp olive oil
- ½ lg onion, diced
- 1 med carrot, diced
- 2 stalks celery, diced
- 1 sm zucchini, diced
- 1 clove garlic, minced
- 1 Tbsp chopped fresh thyme
- 2 tsps chopped fresh sage
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 4 c vegetable broth
- 14.5 oz can diced tomatoes
- 2 oz baby spinach leaves (2 c lightly packed), chopped
- 1/3 c freshly grated 1/3 Parmesan cheese
In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes and bring to a boil.
Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.
Serve topped with the Parmesan.
