Tuscan Vegetable Soup

"This makes a huge batch. Use the rest to freeze for lunches during the week."

2 (15-oz.) cans great northern bean, rinsed and drained
1 tablespoon olive oil
1 onion, diced
2 large carrots, sliced
4 stalks celery, sliced
1 zucchini, diced
1 bunch broccoli
1 bunch cauliflower
2-3 cloves of garlic, minced
fresh rosemary to taste
fresh thyme to taste (use dried if that is all you have)
kosher salt to taste
black pepper to taste
2 (32-oz) chicken stock or veg. stock (can use bouillon granules too)
2 (14-oz.) cans diced tomatoes
3/4 of a stick of butter
2-3 cups whole leaf spinach
fresh Parmesan cheese

Mash 1 of the cans of northern beans. Set aside. Keep the other can aside too.

Put olive oil in pan with onions. Cook for 1 min. Add all other vegetables. Stir till soft (about 5 mins.) Then add seasonings, tomatoes, butter, and broth. Bring to a boil. Add mashed and unmashed beans, and spinach leaves.
Ladle into bowls and sprinkle fresh Parmesan cheese on top.
from Denise at A Bushel and A Peck