Tuscan Vegetable Soup (Andrea Moss)
- 2 cans organic, low-sodium cannellini beans (drained and rinsed)
- 1 tbsp olive oil
- ½ large onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 1 small zucchini (diced)
- 1 clove garlic (minced)
- 1 t fresh thyme leaves
- 2 tbsp chopped fresh sage leave
- ½ tbsp salt
- ¼ tbsp freshly ground black pepper
- 32 ounces low-sodium organic vegetable broth
- 2 cans no salt added diced tomatoes
- 1 cup water
- 3 cups chopped baby spinach leaves
In small bowl mash 1 can of beans with a spoon or fork
Heat the oil in a large soup pot over medium-high heat.
Add the onion, carrots, celery, zucchini, garlic, thyme, sage, sea salt and pepper, stirring occasionally, until the veggies are tender (about 5 min).
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 to 5 minutes.
