Hearty & Healthy Vegetable Soup

This healthy soup recipe is great for lunch on a snowy winter day and it only takes about 45 minutes to make from start to finish!

Healthy & Hearty Vegetable Soup (adapted from Ellie Krieger's Tuscan Vegetable Soup)

Servings 8 (1 cup) 
Prep time: 30 minutes, Cook time: 15 minutes, Total Time: 45 minutes 

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)
• 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 
• 15 ounces vegetable broth
• 1 (14.5-ounce) can no salt added diced tomatoes
• 1 can quartered artichoke hearts, drained and rinsed
• 4 cups chopped baby spinach leaves
• 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, 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, artichoke hearts, and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

Serve topped with Parmesan, if desired.