Drain and rinse beans. Heat oil in large soup pot over med high heat. Ad onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper and cook, stirring occasionally until vegetables are tender, appx. 5 minutes. Add broth and tomatoes and bring to boil. Add beans and spinach leaves, cook until spinach is wilted, about 3 minutes more. Serve topped with Parmesan if desired.
Per serving: 143 cal, 20g carb, 8g protein, 4 g fat (.5g sat), 5g fiber, 0mg chol, 323 mg sodium.
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