INGREDIENTS
15 1/2 ozs
canned cannellini beans
1 Tbsp
olive oil
1/2 cup
carrot
1/2 cup
celery
1 small
zucchini
1 clove
garlic
1 Tbsp
fresh thyme
2 tsps
sage
1/2 tsp
salt
1/4 tsp
ground pepper
4 cups
vegetable broth
14 1/2 ozs
canned tomatoes
2 cups
spinach
1/3 c
parmesan cheese
1/2 cup