Tuscan Vegetable Soup

Ingredients

1 small zucchini, sliced
3 stalks celery, diced
2 carrots, diced
1/2 large onion, diced
1 tablespoon olive oil
1 tablespoon fresh thyme, chopped (1 ts. dried)
2 tablespoons fresh sage, chopped (1/2 ts. dried)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 16oz can cannelini beans

Cooking Directions

Add oil to a pan on medium-high heat. Add onion, carrot, celery, zucchini, garlic, thyme, sage, salt, and pepper. Cook for 5 minutes until very tender.

Add broth and canned tomatoes. Bring to a boil.

Mash 1/2 the beans in a small bowl. Add mashed and whole beans to the soup, as well as the spinach. Cook for 3 minutes more.