Recipe courtesy of Ellie Krieger
Total:
35 min
Active:
20 min
Yield:
6 servings (1 1/2 cups each)
Level:
Easy

Nutrition Info

Healthy
Total:
35 min
Active:
20 min
Yield:
6 servings (1 1/2 cups each)
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

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, 1/2 teaspoon of salt and 1/4 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.

Pairs well with Sangiovese

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