1 tablespoon olive oil
1/2 large onion, diced
2 medium carrots, diced
2 stalks celery, diced
1 medium zucchini, diced
6 cloves garlic, chopped
2 tablespoons fresh thyme leaves,chopped*
4 teaspoons fresh sage, chopped*
32 ozs. canned vegetable broth
1 – 14 oz. can diced tomatoes
3 cups baby spinach, chopped
Freshly grated Parmesan cheese
1 – 15 oz. low-sodium canellini beans
drained and rinsed
Mash half of the beans and set aside.
Heat the oil over low-medium heat and add first 5 ingredients. Cook, stirring frequently until medium soft, about 10 minutes.
Add the the broth and the tomatoes with its juice and keep simmering for another 10 minutes. Add the mashed and whole beans and the spinach leaves. Cook another 5 minutes. Add thyme and sage, salt and cayenne. Taste for seasoning.
Serve topped with Parmesan.
COMMENT. * Please note that I use lots of herbs and spices in my recipes because I like bold flavors. You might want to start by using half what I call for. This soup is delicious as is or blenderized. Using an immersion blender to break up the vegetables changes the consistency of the soup. It becomes creamy. Either way it’s delicious!