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Puree beans with 1 cup broth in blender Heat oil in large nonstick pan over medium heat. Add onions, celery, carrots and garlic and sauté until tender about 15 minutes. Add remaining broth, tomatoes, pureed beans, Parmesean cheese, rind, salt and pepper. Add the rosemary, basil, parsley and cover and cook for 40 minutes. Add zucchini and spinach Cover and simmer until zucchini is tender, about 10 minutes.
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