Brownsville (731) 734-1021 | McKenzie (731) 393-0330 | Paris (731) 644-FLEX

Ingredients

  • 1 (15 oz) can low-sodium cannellini beans, drained and rinsed
  • 1 tbsp 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, diced (about 1 1/2 cups)
  • 1 clove garlic, minced
  • 1 tbsp chopped fresh thyme leaves (or 1 teaspoon dried)
  • 2 tsps chopped fresh sage leaves (or 1/2 teaspoon dried)
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 32 oz low-sodium chicken broth or vegetable broth
  • 1 (14.5 oz) can no salt added diced tomatoes
  • 2 cups chopped baby spinach leaves
  • 1/3 cup grated Parmesan

Directions

  1. Mash half of the beans in a bowl with a masher or the back of a spoon, and set aside.
  2. Heat the olive oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 tsp of salt and 1/4 tsp of pepper, and cook stirring occasionally until the vegetables are tender, usually about 5 minutes.
  3. Add the broth, along with the tomatoes with the juice, and bring to a soft boil. Then add the mashed, and whole beans, along with the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
  4. Top with grated Parmesan, if so desired.

Enjoy

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