Favoreats
Favoreats LLC
GET — On the App Store
INGREDIENTS
1/2
diced cup 2 stalks celery
2 cups
Baby spinach, leaves
1 15 ounce can
Canellini beans, low-sodium
2
Carrots, diced (about 1/2 cup)
1 clove
Garlic
1/2
Onion, diced (about 1 cup), large
2 tsp
Sage, fresh
1 tbsp
Thyme, fresh
1 14.5 ounce can
Tomatoes, no salt added
1
Zucchini, diced (about 1 1/2 cups), small
32 oz
Chicken broth or vegetable broth, low-sodium
1/4 tsp
Black pepper, freshly ground
1/2 tsp
Salt
1 tbsp
Olive oil
1/3 cup
Parmesan
NOTES
Directions
1. In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
2. Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
3. Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
4. Serve topped with Parmesan, if desired.
2007, Ellie Krieger, All Rights Reserved
Martha Hodge • 2021-06-17
Good in pressure cooker. Did 20 min