Step 1

Start by heating the olive oil in a large pot, on the stove, over medium-low heat.

Step 2

Sauté the onions, garlic, and shallots in the olive oil for, about 3-4 minutes.

Step 3

Then, adding the carrots and celery and sauté for another 7-10 minutes. This is really important to ensure that the flavors build.

Step 4

Rinse and drain your cannellini beans, and add them to the pot along with the bay leaves, Italian seasoning, red pepper flakes, vegetable broth, salt, and pepper.

Step 5

Bring your mixture to a boil, then reduce the heat to low, cover, and simmer for another 15 minutes.

Step 6

Remove the cover to pull out and discard the bay leaves.

Step 7

Next, transfer two cups of the soup to a high-speed blender and blend so it gets creamy.

Step 8

Return your soup to the pot and stir generously.

Step 9

Add in the spinach and stir until it's wilted.

Step 10

Garnish your soup with some fresh herbs and a slice of crusty bread; serve, and enjoy!