Tuscan Vegetable Soup

Nothing beats a bowl of steaming hot soup on a cold winter’s day and Todd’s Tuscan Vegetable Soup will hit the spot.

1 can (400g) cannellini beans, drained and rinsed
1 tablespoon olive oil
1 large onion, diced
2 carrots, diced
2 stalks celery, diced
1 large zucchini, diced
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 litre of chicken broth
1 can (400g) diced tomatoes
2 cups chopped baby spinach leaves
1/2 cup grated Parmesan
1 tablespoon chopped fresh thyme leaves
2 teaspoons chopped fresh sage leaves

Heat the oil in a large soup 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.

Add the broth and tomatoes with the juice and bring to a boil. Add the beans, half the Parmesan cheese and the spinach leaves. Cook until the spinach is wilted. Serve topped with Parmesan.