Step 1

In a large stock pot or Dutch oven, heat the olive oil over medium-high heat. Add onion, carrots, and celery, and cook until softened, about 3 minutes. Add garlic and season with salt and pepper and cook until fragrant, 1 minute more.

Step 2

Stir in chicken broth, oregano, bay leaf, and rosemary. Stir in undrained beans and bring to a boil. Reduce heat to a simmer, cover, and let cook 15 minutes.

Step 3

Uncover, and remove rosemary sprigs and bay leaf. Stir in the cream (or half and half), spinach, and Parmigiano Reggiano.

Step 4

Season to taste with salt and pepper, serve with more cheese if desired, and enjoy!