Tuscan Vegetable Soup (Vegan Option)

I am not a bean fan but I know I need the protein.  I love this soup because you can mash half or all of the beans so it becomes part of the broth. I also put Nutritional Yeast instead of Parmesan for me.

Yields: 6 servings

Ingredients

  • 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 1½ 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

Directions

In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, ½ teaspoon of salt and ¼ teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

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.

Serve topped with Parmesan, if desired.