1 author: FoodNetwork 2008
2 directions: 'In a small bowl mash half the beans with a masher or the back of a
6 Heat the oil in a large soup pot over medium-high heat. Add the onions, carrots,
7 celery, zucchini, garlic, thyme, sage salt and pepper, and cook stirring occasionally
8 until the vegetables are tender, about 5 min.
11 Add the broth and tomatoes with the juice and bring to a boil. Add the mashed
12 and whole beans and the spinach leaves and cook until the spinach is wilted, about
13 3 min. more. Serve topped with Parmesan, if desired.'
21 name: (1 can) Low-Sodium Canellini Beans, drained and rinsed
35 name: Large Onion, diced (about 1 C.)
42 name: Carrots, diced (about ½ C.)
49 name: Celery, diced (about ½ C.)
56 name: Zucchini, diced (about 1½ C.)
70 name: chopped fresh Thyme Leaves (or 1 t. dried)
77 name: chopped fresh Sage Leaves (or ½ t. dried)
91 name: Ground black pepper
98 name: Low-Sodium Chicken Broth or Vegetable Broth
105 name: (1 can) No-Salt Added Diced Tomatoes
112 name: chopped Baby Spinach Leaves
119 name: freshly grated Parmesan, optional
122 name: Tuscan Vegetable Soup
126 yield_: 6 servings (1½ C. each)