Tuscan Vegetable Soup

1 (15-ounce) can cannellini beans, drained and rinsed
1 T. olive oil
1 small onion, diced
2 carrots, diced
2 stalks celery, diced
1 zucchini, diced
1 clove garlic, minced
1 T. chopped fresh thyme leaves (or 1 t. dried)*
2 t. chopped fresh sage leaves (or 1/2 t. dried)*
Salt and pepper to taste
32 ounces low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional

* I used 1 1/2 t. Herbes de Provence. You can also use Italian Seasoning

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 t. salt and pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes and bring to a boil.

In a small bowl mash half of the beans with the back of a spoon. Add the mashed and whole beans and the spinach and cook until the spinach is wilted, about 3 minutes more.

Serve topped with Parmesan, if desired.

Serves 6

Each serving: 1 1/2 cups
WW SmartPoints per serving: 2