*Reduce the sodium content of this recipe by substituting reduced-sodium broth for half or all of the 56 ounces.
Heat broth and garlic in a large pot or Dutch oven over medium-high heat.
In a small bowl, or even right in the can, mash half of the beans using a fork. Add mashed beans, whole beans, and tomatoes to the broth. Bring to a simmer. Stir in potato and cook until tender, about 15 minutes.
Stir in frozen spinach and cook until thawed, 2-3 minutes.
Top each serving of soup with 1 tablespoon each of olive oil and grated parmesan cheese.
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