Tuscan Three Bean Peasant Soup

    10     ounces day-old crusty bread, such as ciabatta, cut into 1-inch cubes
    2     tablespoons extra-virgin olive oil, plus additional for drizzling (optional)
    2     medium shallots or 1 small yellow onion, peeled and chopped
    3     cloves garlic, peeled and chopped
    1     can (15 1/2 ounces) cannellini beans, drained and rinsed
    1     can (28 ounces) diced tomatoes
    3     cans (14 1/2 ounces each) low-sodium chicken broth (about 6 cups)
    1/2     teaspoon freshly ground black pepper
    1/2     cup small pasta, such as ditalini, uncooked
    2     cups frozen cut leaf spinach or chopped fresh spinach
    2     jars (15 1/2 ounces each) Aunt Nellie’s 3 Bean Salad, drained
    1     tablespoon lemon zest (optional)

    Preheat oven to 375 F. Place bread cubes in single layer on large baking pan. Bake until bread cubes are lightly browned, 8-12 minutes. Set aside.
    Heat large saucepan or Dutch oven over medium heat. Add 2 tablespoons oil; swirl to coat. Add shallots; cook 5 minutes, or until soft, stirring occasionally. Add garlic; cook 1 minute, or until fragrant. Add cannellini beans, tomatoes, broth and black pepper; bring to boil. Add pasta; cook 8 minutes, or according to package directions. Stir in spinach and bean salad. Simmer 5 minutes, or until heated through.
    Ladle soup evenly into bowls. Top with toasted bread cubes and lemon zest, if desired. Drizzle with additional olive oil, if desired.