INGREDIENTS
2
(13-15-ounce) cans low-sodium canellini beans, drained and rinsed
1 tbsp
olive oil
1/2
large white or yellow onion, diced (about 1 cup)
2
medium/large carrots, diced (about ½ cup)
2
stalks celery, diced, (about ½ cup)
1
zucchini, diced (about 1½ cups)
1 clove
garlic, minced
1 tbsp
chopped fresh thyme leaves (or 1 teaspoon dried)
2 tsp
chopped fresh sage leaves (or ½ teaspoon dried)
1/2 tsp
salt
1/4 tsp
freshly ground black pepper
32 oz
low-sodium chicken broth or vegetable broth
1 14.5 ounce can
no salt added diced tomatoes
2 cups
chopped spinach leaves
1/3 cup
freshly grated Parmesan (optional)