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 the onion, carrot, celery, zucchini, garlic, thyme, sage, salt and 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; cook until the spinach is wilted, about 3 minutes more.
Serve topped with the Parmesan, if desired.
Per serving: 143 calories, 20g carbohydrates, 8g protein, 4g fat (0.5g saturated), 5g fiber, 0mg cholesterol, 323mg sodium
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|Serving Size: 1 Serving (879g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 49 (32%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 2622mg||90 %|
|Potassium 896mg||24 %|
|Total Carbohydrate 6.8g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 5.5g|
|Protein 17.5g||25 %|
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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: 153
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