Terrific Tuscan Vegetable Soup

• 1 (15 1/2 ounce) can cannellini beans
• 1 tablespoon olive oil
• 1/2 large onion, diced (about 1 cup)
• 1 medium carrot, diced (about 1/2 cup)
• 2 stalks celery, diced (about 1/2 cup)
• 1 small zucchini, diced (about 1/2 lb)
• 1 garlic clove, minced (about 1 tsp.)
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 2 teaspoons chopped fresh sage or 1/2 teaspoon dried sage
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon fresh ground black pepper, plus more to taste
• 4 cups low sodium chicken or 4 cups vegetable broth
• 1 (14 1/2 ounce) can no-salt-added tomatoes, with their juices
• 2 ounces baby spinach leaves, chopped (2 cups lightly packed)
• 1/3 cup freshly grated parmesan cheese (optional)

1. In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.
2. Heat oil in a large soup pot over med-high heat. Add onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, until the vegetables are tender (about 5 mins).
3. Add broth and tomatoes and bring to a boil.
4. Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.
5. Serve topped with the parmesan, if desired.

cannellini beans, olive oil, onion, carrot, stalks celery, zucchini, garlic, thyme, fresh sage, salt, fresh ground black pepper, chicken, salt, baby spinach, freshly grated parmesan cheese

Taken from www.food.com/recipe/terrific-tuscan-vegetable-soup-475108 (may not work)