Tuscan Vegetable Soup

In ' The Food You Crave' by Ellie Krieger. Per serving--143 cal, 4g fat, 5 g fiber

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1 (15 1/2ounce) can cannellini beans, drained and rinsed (or other small white bean)
• 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, about 1 1/2 cup)
• 1  garlic clove, minced (about 1 teaspoon, (or more)
• 1  tablespoon  chopped fresh thyme (or 1 t. dried)
• 2  teaspoons  chopped fresh sage (or 1/2 t. dried)
• 1⁄2 teaspoon salt (plus more to taste)
• 1⁄4 teaspoon fresh ground black pepper (plus more to taste)
• 4  cups low sodium chicken broth or 4  cups vegetable broth
• 1 (14 1/2ounce) can diced tomatoes, with juices (use no-salt-added)
• 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 the beans; set aside.
2. Heat the oil in a big pot over med-high heat; add in onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper; cook/stir occasionally, until the vegetables are tender, about 5 minutes.
3. Add in the broth and tomatoes; bring to a boil.
4. Add in mashed and whole beans and the spinach; cook until spinach is wilted, about 3 minutes.
5. Taste and adjust w/ salt and pepper.
6. Serve topped with Parmesan, if desired.