Tuscan Vegetable Soup adapted from Ellie Krieger
1 (15-ounce) can low-sodium canellini beans, drained and rinsed
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, diced (about 1 1/2 cups)
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
In a small bowl, mash a third of the beans.
Heat the oil in a large soup pot over medium-high heat.
Add the onion, carrots, celery, zucchini, spices, 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.
This is a meal, I anticipate making again and again.