Terrific Tuscan Vegetable Soup Ellie Krieger

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A meal both filling and fulfilling! The flavors are great. This comes together so fast. It can be made ahead, just add the spinach 3 minutes before serving, enjoy!!

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Steps

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In a small bowl mash half of the beans with a masher or the back of a spoon , and set aside.

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Heat the oil in a large soup pot over medium-high heat.

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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.

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Add the broth and tomatoes with the juice and bring to a boil.

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Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted , about 3 minutes more.

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Serve topped with parmesan , if desired.

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Ingredients

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cannellini beans, olive oil, onion, carrots, celery, zucchini, garlic clove, fresh thyme leave, fresh sage leaves, salt, fresh ground black pepper, low sodium chicken broth, diced tomatoes, baby spinach leaves, parmesan cheese