Tuscan Vegetable Soup

• 2 (15oz) cans low-sodium canellini beans, drained & rinsed
• 1 tbsp olive oil
• 1/2 large onion, diced (about 1 cup)
• 2 carrots, diced
• 2 stalks celery, diced
• 1 small zucchini, diced
• 1 clove garlic, minced
• 1 tbsp chopped fresh thyme chopped or 1 tsp dried
• 2 tsp chopped fresh sage leaves or 1/2 tsp dried (optional)
• 1/2 tsp salt
• 1/4 tsp fresh ground pepper
• 32 oz low-sodium fat free chicken or vegetable broth/stock
• 2 (14.5 oz) cans low-sodium/no salt added fire roasted tomatoes w/garlic
• 1 (8oz) can no salt added tomato sauce
• 2 cups chopped baby spinach leaves
• 1/3 cup Parmesan cheese (optional)

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

Heat the oil in a large soup pot/dutch oven over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, salt/pepper, and cook stirring occasionally until the vegetable are tender, about 5-7 minutes.

Add the broth/stock, tomato sauce, and tomatoes with the juice and bring to a boil and cook for about 5-7 minutes. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 5 minutes more.

Serve topped with Parmesan cheese and corn bread muffins, if desired.