Whole-Food Vegetable and Bean Soup

Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 6 to 8 minutes until the vegetables begin to soften.

Stir in the minced garlic and cook for about 1 minute until fragrant, taking care not to let it burn.

Add the diced zucchini, cannellini beans, diced tomatoes with their juices, and low-sodium vegetable broth to the pot.

Drop in the fresh thyme sprigs and the bay leaf. Bring the soup to a gentle boil.

Reduce the heat to low, cover the pot with a lid, and let it simmer for 20 minutes so the flavors meld and the root vegetables become tender.

Remove the lid, discard the thyme stems and bay leaf, and stir in the baby spinach. Cook for 2 more minutes until the spinach is wilted and bright green.

Season with salt and freshly ground black pepper to taste. Ladle warm into bowls and serve.