Tuscan Vegetable Soup

foodnetwork.com

Carol Pfirrman

1 (15-ounce) can low-sodium canellini beans, drained and rinsed

1 tablespoon olive oil

½ large onion, diced (about 1 cup)

2 carrots, diced (about ½ cup)

2 stalks celery, diced, (about ½ cup)

1 small zucchini, diced (about 1 ½ cups)

1 clove garlic, minced

1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)

2 teaspoons chopped fresh sage leaves (or ½ teaspoon dried)

½ teaspoon salt

¼ teaspoon freshly ground black pepper

32 ounces low-sodium chicken broth or vegetable broth

1 (14.5-ounce) can no salt added diced tomatoes

2 cups chopped baby spinach leaves

⅓ cup freshly grated Parmesan, optional

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