Terrific Tuscan Vegetable Soup

From USA Weekend 2/26/12 by Ellie Krieger "This Italian-style recipe is packed with six vegetables varieties -- plus beans -- making it an excellent source of fiber, vitamins A and C, and a good source of protein and minerals -- all for less than 150 calories a serving. mashing some of the beans before putting them in the soup thickens the herb-infused broth, giving it a hearty body."

• Ready In: 30 mins
• Serves: 6
• Yields: 1 pot

Ingredients

• 1 (15 1/2ounce) can cannellini beans
• 1  tablespoon olive oil
• 1⁄2 large onion, diced (about 1 cup)
• 1  medium carrot, diced (about 1/2 cup)
• 2  stalks celery, diced (about 1/2 cup)
• 1  small zucchini, diced (about 1/2 lb)
• 1  garlic clove, minced (about 1 tsp.)
• 1  tablespoon  chopped fresh thyme or 1  teaspoon dried thyme
• 2  teaspoons  chopped fresh sage or 1⁄2 teaspoon dried sage
• 1⁄2 teaspoon salt, plus more to taste
• 1⁄4 teaspoon fresh ground black pepper, plus more to taste
• 4  cups  low sodium chicken or 4  cups vegetable broth
• 1 (14 1/2ounce) can  no-salt-added tomatoes, with their juices
• 2  ounces  baby spinach leaves, chopped (2 cups lightly packed)
• 1⁄3 cup  freshly grated parmesan cheese (optional)

Directions

1. In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.
2. Heat oil in a large soup pot over med-high heat. Add onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, until the vegetables are tender (about 5 mins).
3. Add broth and tomatoes and bring to a boil.
4. Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.
5. Serve topped with the parmesan, if desired.