I know I have been on a baked good rampage lately so here: vegetable soup.  There is nothing bad for you in this but the tiniest shnub of olive oil (and parmesan cheese on top if you so desire and you should).

Veg soup usually sucks- I can be honest about it.  This one does not suck for several reasons:

Fresh fresh fresh vegetables and herbs.

Mashed cannellini beans thicken the broth (and whole cannellini beans are great in the soup too).

Parmesan cheese grated on top makes most things taste that much better.

This time of year usually consists of long awaited vegetables and spring dresses.  Chicago, however- wants us all to freeze and wear black pants until we die.  This soup will keep you warm during these below 50 degree “Spring” days but at least give you some of the fresh veg we’ve been jonesin for.

It’s VERY EASY and VERY FAST. No excuses.  Make it.

This recipe is inspired by Ellie Krieger the healthy eating chick on the food network.  Normally I refuse to make any of her flavorless recipes but she snuck one by me with this… it’s a gem.

You’ll need

• 1 (15-ounce) can low-sodium cannellini beans, drained and rinsed
• 1 tablespoon olive oil – see that’s it!
• 0.5 large onion, diced (about 1 cup)
• 1 large carrot, diced (about 0.5 cup)
• 2 stalks celery, diced, (about 0.5 cup)
• 1 small zucchini, diced (about 1.5 cups)
• 2 clove garlic, minced
• 1 tablespoon chopped fresh thyme leaves
• 2 teaspoons chopped fresh sage leaves
• 0.5 teaspoon salt
• 0.25 teaspoon freshly ground black pepper
• 32 ounces low-sodium chicken broth or vegetable broth
• 1 (14.5-ounce) can no salt added diced tomatoes
• 2 cups chopped baby spinach leaves
• Freshly grated Parmesan, optional

So what I suggest you do is prep all your veg (minus the canned veg and the spinach) and throw them into a bowl as such:

In a small bowl mash half of the cannellini beans with a fork or whatever you have that can mash things.

Heat the ONE tablespoon of oil in a large soup pot over medium-high heat.  Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt, and pep.  Cook and occasionally stir for five minutes.

Add the broth, tomatoes (with juice) and bring to a boil.  Add the mashed and whole beans and spinach leaves and cook until the spinach is wilted to your desired wilted state- I like them to still have some texture.

Top with parm.  Yum.