In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside
Heat the oil in a large soup pot over medium-high heat. Add onion, carrot, celery, zucchini, garlic, thyme, sage, salt & pepper, and cook, stirring occasionally, until vegetables are tender, about 5 minutes.
Add the broth and tomatoes and bring to a boil.
Add the mashed &whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more. Serve topped with the Parmesan, if desired.
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|Serving Size: 1 Recipe (66g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 31 (100%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 0.3mg||0 %|
|Potassium 6.6mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.2g|
|Protein 0.1g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 31
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