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)
2 stalks celery, 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 or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional
Directions
Mash half of the beans with a masher, or the back of a spoon, and set aside.
Heat the oil in a large pot over medium-high heat. Add the vegetables along with, garlic, thyme, sage, and salt and pepper to taste, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

This soup comes together really fast and is very satisfying on a cold day. I sometimes add an additional can of drained beans to up the protein.

INGREDIENTS
Nutrition

• 2 TBLS Olive Oil
• 1 medium yellow onion, minced
• 1 large head cauliflower, cut into small florets (about 8 cups)
• Chicken or vegetable stock (I start with 3 cups and add as needed)
• 3 sprigs fresh thyme, 
• 1 bay leaf
• Salt and Pepper
• 1/4 c heavy cream or whole milk 

DIRECTIONS
In a large pot over medium heat, heat oil.  Add onion and cook until soft.  Add garlic and cook until fragrant, about 1 minute.  Add cauliflower, stock thyme, and bay leaf and bring up to a simmer.  Cook until cauliflower is tender, 15 minutes.  Then remove and discard thyme and bay leaf.  Blend/beat until smooth.  Stir in cream and reheat.  Garnish with a drizzle of olive oil and fresh thyme. And a little sprinkling of sharp cheddar cheese on top when serving is delicious. Serve immediately and enjoy!