Ingredients

The following ingredients have 4 Servings
  • 1 15.5-oz can cannellini beans, drained and rinsed
  • 1 Tbsp. olive oil
  • 1/2 large onion (diced (about 1/2 cup))
  • 1 medium carrot (diced (about 1/2 cup))
  • 2 stalks celery (diced (about 1/2 cup))
  • 1 small zucchini (diced)
  • 1 clove garlic (minced)
  • 1 Tbsp. chopped fresh thyme (or 1 tsp. dried)
  • 2 tsps. chopped fresh sage (or 1/2 tsp. dried)
  • 1/2 tsp. salt (plus more for taste)
  • 1/4 tsp. ground black pepper (plus more to taste)
  • 4 cups low-sodium chicken or vegetable broth
  • 1 14.5-oz can diced tomatoes, with juices
  • 2 cups lightly packed chopped spinach
  • 1/3 c. freshly grated parmesan cheese (optional)

Instruction

  • Heat oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper.
  • Cook, stirring occasionally until the vegetables are tender. Add the broth and tomatoes and bring to a boil.
  • Add the beans and the spinach leaves. Cook until the spinach is wilted. Serve with a sprinkling of parmesan cheese and enjoy!