Terrific Tuscan Vegetable Soup - Ellie Krieger

A meal both filling and fulfilling! The flavors are great. This comes together so fast. It can be made ahead, just add the spinach 3 minutes before serving, enjoy!

• Ready In: 35 mins
• Serves: 4

Ingredients

• 15  ounces cannellini beans, drained and rinsed, I used navy bean
• 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, peeled, diced, about 1 1/2 cups
• 1  garlic clove, minced
• 1  tablespoon fresh thyme leave, chopped, substitute 1 teaspoon dried
• 2  teaspoons fresh sage leaves, chopped, substitute 1/2 teaspoon dried
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 32  ounces low sodium chicken broth, substitute vegetable broth
• 14 1⁄2 ounces diced tomatoes, can
• 2  ounces  baby spinach leaves, chopped can use chopped kale (2 cups lightly packed)
• 1⁄3 cup parmesan cheese, freshly grated (optional)

Directions

1. In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
2. 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.
3. 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.
4. Serve topped with Parmesan, if desired.