Shelly's Recipe

TUSCAN VEGETABLE SOUP

Category: Soups

1 (15-oz) can canellini beans, drained and rinsed
1 tbsp 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, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tbsp chopped fresh thyme leaves (or 1 tsp dried)
2 tsp chopped fresh sage leaves (or 1/2 tsp dried)
1/2 tsp salt
1/4 tsp freshly ground black pepper
32 oz low-sodium chicken broth or vegetable broth
1 (14.5-oz) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional

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, 1/2 tsp of salt and 1/4 tsp of pepper, and cook stirring occasionally until the 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.

NOTE: I also simmered mine with a parmigianno rind which gave it tons of flavor.