Step 1

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until the vegetables have softened, about 5-7 minutes.

Step 2

Add the garlic, thyme, rosemary, bay leaf, salt, and pepper. Cook it for another minute until the garlic is fragrant.

Step 3

Add the white beans and broth. Bring it to a boil, then reduce the heat and simmer it for 20 minutes.

Step 4

Add the spinach and continue to simmer until the spinach wilts, about 2-3 minutes.

Step 5

Remove the bay leaf. Stir in the Parmesan and season it with more salt and pepper, if needed.

Step 6

Pour 2 cups of the soup into a blender. Blend it until smooth. Pour and stir the mixture back into the pot.

Step 7

Ladle it into bowls. Garnish it with Parmesan and parsley.

Step 8

Serve and enjoy!