Terrific Tuscan Vegetable Soup - Ellie Krieger - cooking recipe

Ingredients

15 ounces cannellini beans, drained and rinsed, I used navy bean
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, peeled, diced, about 1 1/2 cups
1 garlic clove, minced
1 tablespoon fresh thyme leave, chopped, substitute 1 teaspoon dried
2 teaspoons fresh sage leaves, chopped, substitute 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
32 ounces low sodium chicken broth, substitute vegetable broth
14 1/2 ounces diced tomatoes, can
2 ounces baby spinach leaves, chopped can use chopped kale (2 cups lightly packed)
1/3 cup parmesan cheese, freshly grated (optional)

Preparation

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.