1 (15 ounce) can canellini beans, drained and rinsed
1 Tablespoon coconut oil (or olive oil if you prefer)
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 teaspoon dried thyme leaves
1/2 teaspoon dried sage
1/2 teaspoon sea salt *or to taste*
1/4 teaspoon black pepper
32 ounces low sodium chicken broth or vegetable broth
1 (14.5 ounce approx) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup raw or organic freshly grated Parmesan cheese (OPTIONAL)
In a small bowl, mash HALF of the cannellini beans with a masher or the back of a spoon. Set aside. *Cannellini beans are also called white kidney beans*
Heat the oil in a large pot over medium high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, salt and pepper. Cook, stirring occasionally until the vegetables are tender, about 5 minutes or so.
Add the broth and tomatoes with the juice to the veggie mixture and bring to a boil. Add the mashed beans AND the rest of the whole beans and the spinach leaves and cook until the spinach is wilted, about 3-4 minutes more.
Serve topped with Parmesan cheese, if desired.
Serves 6 (1 1/2 cups each)
Coach's Note: Add a fat serving if you top with cheese.