1 can Cannellini or navy beans
1 tablespoon Olive oil
1 medium Onion diced
1 Carrot diced
2 stalks Celery diced
1 small Zucchini diced
1 clove Garlic minced
1 teaspoon Thyme
1/2 teaspoon Sage
1/2 teaspoon Salt
1/2 teaspoon Freshly ground pepper
4 cups Chicken broth
1 can Tomatoes diced
2 ounces Spinach leaves
1/3 cup Parmesan cheese grated
In a small bowl mash half of the beans and set aside. Heat the oil in a
large soup pot over medium high heat. Add the onion, carrot, celery,
zucchini, garlic, thyme, sage, salt and pepper, and cook about 5 min. stirring
occasionally until the vegetables are tender. Add the broth and tomatoes
and bring to a boil. Add the beans and the spinach leaves, and cook until
the spinach is wilted about 3 min. more.