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, cook stirring occasionally, until the vegetables are
tender about 5 minutes.
Add the broth and tomatoes and bring to a boil. Add the mashed and whole beans and the
spinach leaves; cook until the spinach is wilted, about three minutes.
Serve topped with the parmesan, if desired.
Calories- 120/serving
Originally Submitted
2/28/2012
0 Out of 5 from
0 reviews
You can add this Terrific Tuscan Vegetable Soup recipe to your own private DesktopCookbook.