Tuscan Vegetable Soup

Serves: 6 servings (1 1/2 cups each) Ingredients 1 (15-ounce) can low-sodium canellini beans, drained and rinsed 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, diced (about 1 1/2 cups) 1 clove garlic, minced 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried) 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 32 ounces low-sodium chicken broth or vegetable broth 1 (14.5-ounce) can no salt added diced tomatoes 2 cups chopped baby spinach leaves 1/3 cup freshly grated Parmesan, optional 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, 1/2 teaspoon of salt and 1/4 teaspoon 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.