Ingredients
15.5 oz. can cannellini beans, drained & rinsed
1 Tbls. olive oil
1/2 large onion, diced
1 medium carrot, sliced
2 stalks celery, diced
1 small zucchini, diced
1 clove garlic, minced
1 tsp. dried thyme
1/2 tsp. dried sage
1/2 teaspoon salt
1/4 tsp. fresh ground pepper
2 cups chicken broth
2 cups vegetable broth
14.5 oz. can diced tomatoes, with juices
2 oz. baby spinach leaves, chopped
Parmesan cheese, grated
Preparation
Mash half the beans and set aside Heat oil in a soup pot over medium-high heat Add onion carrot, celery, zucchini, garlic, thyme, sage, salt & pepper Cook, stirring occasionally until tender, about 5 minutes Add broth & tomatoes and bring to a boil Add the mashed beans, whole beans and spinach Cook until the spinach is wilted, about 2-3 minutes Serve topped with parmesan
