Tuscan vegetable soup with beans and spinach

Ingredients:

• 1 can (425 g) low-sodium canned white beans, drained and rinsed
• 1 tbsp. l. olive oil
• 1/2 large onion, diced (about 1 cup)
• 2 diced carrots (about 1/2 cup)
• 2 diced celery stalks (about 1/2 cup)
• 1 zucchini, diced (about 1 1/2 cups)
• 1 crushed clove of garlic
• 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
• 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 0.9 l low-salt chicken or vegetable broth
• 1 can (410 g) of diced tomatoes without salt
• 2 cups chopped baby spinach leaves
• 1/3 cup grated Parmesan cheese (optional)

Preparation:

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