Tuscan Vegetable Soup

(From the Food Network)

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 1 ½ cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 tsp. dried)
2 teaspoons chopped fresh sage leaves (or ½ tsp. dried)
½ tsp. salt
¼ tsp. ground pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped spinach leaves
1/3 cup freshly grated Parmesan, optional
And I also added the meat from 1 rotisserie chicken I bought at Hy-Vee

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 tsp salt and ¼ tsp 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 chicken and cook until the spinach is wilted, about 3 minutes more.

Serve topped with Parmesan, if desired. Hubby and I LOVED this recipe…in fact it is better warmed up the second day! YUM-O~!