Vegetable Soup

What you will need

1/2 large onion, diced (about 1 cup)
2 to 3 carrots, diced (about 1 cup)
2 to 3 stalks celery, diced, (about 1 cup)
2 peppers cut into 1″ pieces (I used one yellow, one red but any combination is fine or use 1 small zucchini)

32 ounces vegetable broth
1 (28 ounce) can diced tomatoes

1 (15-ounce) can low-sodium canellini beans, drained and rinsed
2 cups chopped baby spinach leaves (or combination kale, Swiss chard and spinach)

1 to 2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons herbes de provence*
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper (or more to taste)
1/3 cup freshly grated Parmesan (optional)

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, garlic, salt and black pepper. Cook stirring occasionally until the vegetables are tender, about 5 minutes. Now add the peppers and or zucchini, mix and cook for a couple of minutes longer.Add the vegetable broth and diced tomatoes with the juice and bring to a boil. Add beans and cook for about 5 minutes, then add the spinach leaves and cook until it’s wilted, about 3 minutes more.Serve topped with fresh grated Parmesan, if desired.

*or 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)