Ingredients
- 1 tablespoon olive oil
- 1 yellow onion , diced
- 2 carrots , diced
- 2 stalks celery , diced
- 1 zucchini , diced
- 3 cloves garlic , minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups vegetable broth
- 14.5 ounces diced tomatoes , undrained
- 15 ounces cannellini beans , drained and rinsed
- 3 cups baby spinach leaves
Instructions
- Mash half of the canellini beans with a fork, and set aside.
- Heat the oil in a large pot on medium-high heat.
- Add the onion, carrots, celery, zucchini, garlic, oregano, basil, salt and pepper, and cook stirring occasionally until the onions are translucent, about 6-8 minutes.
- Add the broth and tomatoes and bring to a boil.
- Mash half the beans and add them along with the rest of the beans to the pot with the spinach.
- Stir well and let simmer for 5 minutes, add in the spinach and cook for 2 minutes.
Nutrition
Calories: 119kcal | Carbohydrates: 22g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 1204mg | Potassium: 396mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5283IU | Vitamin C: 19mg | Calcium: 102mg | Iron: 3mg
