Tuscan Vegetable Soup | Nutrition for ME

Ingredients

• 1 can Cannellini Beans (15 ounces, low-sodium, drained and rinsed)
• 1 Tablespoon Olive Oil
• ½ Onion (Large, diced, about 1 cup)
• 2 Carrots (Diced, about ½ cup)
• 2 stalks Celery (Diced, about ½ cup)
• 1 Zucchini (Small, diced, about 1½ cups)
• 1 clove Garlic (Minced)
• 1 teaspoon Thyme (Dried)
• ½ teaspoon Sage (Dried)
• ½ teaspoon Salt
• ¼ teaspoon Ground Black Pepper
• 32 ounces Broth (Chicken or vegetable; low sodium)
• 1 can Diced Tomatoes (14½ ounces, no salt added)
• 2 cups Spinach (Chopped)
• Parmesan Cheese (Optional; to taste)