| | Directions | | 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. |
|
|
| Ingredients | | - |  | 1 can low-sodium cannellini beans, drained & rinsed (15 ounce can) |
| - | | 1 tablespoon olive oil |
| - | | 1/2 onion, diced (large) |
| - | | 2 carrots, diced |
| - | | 2 stalks celery, diced |
| - | | 1 zucchini, diced (small) |
| - | | 1 clove garlic, minced |
| - | | 1 tablespoon fresh thyme leaves, chopped or 1 teaspoon dried |
| - | | 2 teaspoons fresh sage, chopped or 1/2 teaspoon dried |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 32 ounces chicken broth |
| - | | 1 can diced tomatoes (14.5 ounce can) |
| - | | 2 cups baby spinach leaves |
| - | | 1/3 cup freshly grated Parmesan, optional |
| |
| |
