tuscan bean soup


  • 1 15.5-ounce can cannellini or other small white beans
  • 1 tablespoon olive oil
  • ½ large onion, diced
  • 1 carrot, diced
  • 2 stalks celery, diced
  • 1 small zucchini, diced
  • 2 medium potatoes, cubed
  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • ¼ cup chopped fresh basil or 1 teaspoon dried
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • 4 cups low-sodium chicken or vegetable broth
  • 1 14.5-ounce can no-salt added diced tomatoes, with their juices
  • 2 cups baby spinach leaves, chopped
  • 1⁄3 cup freshly grated Parmesan cheese
  • 2 tablespoons of olive oil



In a small bowl, mash half the beans. Set aside. 

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

Add the broth and tomatoes; bring to a boil. Add the mashed and whole beans and the spinach; cook until the spinach is wilted, about 3 minutes. Serve topped with the Parmesan.