Italian Vegetable & Bean Soup
Omit salt if you can not find low sodium canned goods.

Serves 6 (1 1/2 cups each)

• 1 - 15 ounce can low-sodium canellini beans, drained and rinsed
• 1 tablespoon olive oil
• 1 cup onion, diced
• 3/4 cup diced carrots
• 1/2 cup diced celery
• 1 small zucchini, diced
• 1 clove garlic, minced
• 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
• 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 32 ounces low sodium chicken broth
• 2 cups chopped ripe plum tomatoes
• 2 cups chopped baby spinach leaves
• 1/3 cup freshly grated Parmesan, optional

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 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.

Per Serving (1 1/2 cups): 164 Calories; 4g Fat (22.2% calories from fat); 1g Saturated Fat; 13g Protein; 20g Carbohydrate; 5g Dietary Fiber; 3mg Cholesterol; 651mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.


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