Tuscan vegetable soup with beans and spinach

Ellie Krieger makes this rustic soup with white beans (some of which she mashed). Chopped fresh sage and thyme leaves, plus baby spinach and tomatoes are also important ingredients in this first course.

Ingredients

• 1 can (425 g) low-salt canned white beans (drain and rinse) l. olive oil 1/2 large onion diced (about 1 cup) 2 diced carrots (about 1/2 cup) 2 celery stalks, diced (about 1/2 cup) 1 zucchini diced (about 1 cup) 5 tbsp.) 1 minced clove of garlic 1 tbsp. l. chopped fresh thyme leaves (or 1 tsp dried) 2 tsp chopped fresh sage leaves (or 1/2 teaspoon dried) 1/2 teaspoon salt 1/4 tsp freshly ground black pepper 0.9 l. chicken or vegetable broth with low salt content 1 can (410 g) tomatoes in pieces without salt 2 tbsp. 1/3 tbsp chopped young spinach leaves grated parmesan cheese (optional)

Directions

1. In a small bowl, use a potato grinder or the back of a spoon to mash half the beans.
2. Heat oil in a large soup pot over medium-high heat. Add onion, carrot, celery, zucchini, garlic, thyme, sage, 1/2 tsp. salt and 1/4 tsp. pepper. Cook, stirring occasionally, until vegetables are tender, about 5 minutes.
3. Add broth and tomatoes with juice and bring the contents of the saucepan to a boil. Add puréed and whole beans and spinach leaves and cook until tender, about 3 more minutes. Serve sprinkled with Parmesan (optional).