Foto: RecipeGirl
Ingredients
4 servings
- One 15.5-ounce can cannellini or Great Northern beans, (rinsed and drained)
- 1 tablespoon olive oil
- 1 cup diced onion ((about 1 large))
- 1 cup diced carrot ((about 1 large))
- 1 cup diced celery ((about 2 stalks))
- 1 cup diced zucchini ((about 1 medium))
- 2 medium garlic cloves, (minced)
- 1 tablespoon chopped fresh thyme ((or 1 teaspoon dried))
- 1 tablespoon chopped fresh sage ((or ½ teaspoon dried))
- ½ teaspoon salt ((+ more, to taste))
- ¼ teaspoon freshly ground black pepper ((+ more, to taste))
- 4 cups low-sodium chicken or vegetable broth
- One 14.5-ounce can diced tomatoes ((with juice))
- 2 cups (packed) baby spinach leaves
- ⅓ cup freshly grated Parmesan cheese
Steps
-
In a small bowl, mash half of the beans with the back of a spoon; set aside.
-
In a medium-sized soup pot, heat the oil over medium-high heat. Add the veggies and spices (onion thru pepper), and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
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Add the broth and tomatoes 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.
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Serve topped with Parmesan.
Nutrition Facts (per serving)
Macronutrients
Calories28814% DV
*DV = Daily Value based on a 2,000 calorie diet
Source: RecipeGirl
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