Tuscan Vegetable Soup

15  ounces		low-sodium canellini beans, drained and rinsed
1  tablespoon		olive oil
1		large onion, diced
1/2  cup		carrots, diced
1/2		stalks celery, diced
1-1/2		small zucchini,s diced
1		clove garlic, minced
1  teaspoon		tablespoon chopped fresh thyme leaves
1/2  teaspoon		teaspoons chopped fresh sage leaves
1/2  teaspoon		salt
1/4  teaspoon		freshly ground black pepper
32  ounces		low-sodium chicken broth or vegetable broth
14-1/2  ounces		no salt added diced tomatoes
2  cups		chopped baby spinach leaves

Tip: Click on the ingredient links to learn the nutritional information for all the Tuscan Vegetable Soup ingredients. The serving size for any ingredient in Tuscan Vegetable Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.