Tuscan Vegetable Soup

Raided the refrigerator to make a cold plate for dinner. Then Joan wanting to add an extra touch to the meal prepared this hearty soup. She discovered the recipe in the Lowville paper.

One 15.5-ounce can cannellini drained and rinsed
1 TB. olive oil
1/2 large onion, diced (about one cup)
1 medium carrot, diced (about 1/2 cup)
2 stalks celery, diced (about 1/2 cup)
1 small zucchini (about 1/2 pound), diced (about 1 1/2 cups)
1 clove garlic, minced (about 1 tsp.)
1 Tb. chopped fresh thyme or 1 tsp. dried
2 tsps. chopped fresh sage of 1/2 tsp. dry
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
4 cups low-sodium chicken or vegetable broth
One 14.5-ounce canno-salt-added diced tomatoes, with their juices
2 ounces baby spinach leaves (2 cups lightly packed), chopped
1/3 cup freshly grated Parmesan cheese

In  a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.

Heat oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes and brng to a boil.

Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.

Serve with the Parmesan, if desired.

Makes 6 servings.