Veggie Soup

This is a recipe from Ellie Krieger. We fell in love with this soup, it's tasty, easy and healthy. Only 140 calories per serving (1 1/2 cup) This recipe will make 6 servings, when I make it I tend not to really measure but I definitely double it. This way we can have leftovers for awhile. Brilliant for a night when you don't feel like cooking!

Ingredients

1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth
1 (14.5-ounce) can no salt added diced tomatoes

1/3 cup freshly grated Parmesan, optional

Directions

In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes with the juice and bring to a boil.

Add the mashed and whole beans, cook about 3 minutes more.

Please excuse the paper towel in this photo ;-)