Terrific Tuscan Vegetable Soup - cooking recipe

Ingredients

1 (15 1/2 ounce) can cannellini beans
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
1 medium carrot, diced (about 1/2 cup)
2 stalks celery, diced (about 1/2 cup)
1 small zucchini, diced (about 1/2 lb)
1 garlic clove, minced (about 1 tsp.)
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
2 teaspoons chopped fresh sage or 1/2 teaspoon dried sage
1/2 teaspoon salt, plus more to taste
1/4 teaspoon fresh ground black pepper, plus more to taste
4 cups low sodium chicken or 4 cups vegetable broth
1 (14 1/2 ounce) can no-salt-added tomatoes, with their juices
2 ounces baby spinach leaves, chopped (2 cups lightly packed)
1/3 cup freshly grated parmesan cheese (optional)

Preparation

In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.
Heat oil in a large soup pot over med-high heat. Add onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, until the vegetables are tender (about 5 mins).
Add broth and tomatoes and bring to a boil.
Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.
Serve topped with the parmesan, if desired.