Recipe courtesy of Ellie Krieger
Save Recipe Print
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

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Vegetable Noodle Soup

Recipe courtesy of Food Network Kitchen

Minestrone Soup with Pasta, Beans and Vegetables

Recipe courtesy of Robin Miller

Tuscan Lemon Chicken

Recipe courtesy of Ina Garten

Sauteed Vegetables

Minestrone Soup

Recipe courtesy of Ellie Krieger

Eat-Your-Veggies Mediterranean Meatballs

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories