Step 1

In a dutch oven or stock pot, heat the olive oil over medium heat. Add the onion and saute until translucent.

Step 2

Add the carrots and saute until soften.

Step 3

Add the celery and saute until slightly soften.

Step 4

Add the garlic by crushing with a garlic press. Saute for 1 – 2 minutes.

Step 5

Add zucchini, thyme, and bay leaves. Saute for 2 minutes.

Step 6

Add chicken broth. Stir and season with your favorite seasoning blend (I use Penzeys Sunny Paris).

Step 7

Add the beans and stir to combine.

Step 8

Bring the pot to a simmer. Cover and cook for approximately 30 minutes.

Step 9

Just before the soup is done, add the spinach and allow to wilt down.

Step 10

Adjust the seasoning to your taste.

Step 11

Serve and enjoy!