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Heat olive oil and butter over medium-high heat in a 6 quart Dutch oven or stockpot.
Add onions, carrots, celery, and parsley to the heated oil; cook for 5 minutes, or until just tender.
Stir in garlic and cook for 30 seconds more.
Add vegetable broth; stir in salt, pepper, dried oregano and bay leaf.
Bring to a boil; reduce heat to a simmer and cook for 5 minutes.
Stir in beans and corn kernels; continue to cook for 5 minutes. Taste for salt and pepper; adjust accordingly.
Add spinach and cook for 1 minute.
Remove from heat.
Ladle soup into bowls; sprinkle with parmesan cheese and serve with toasted bread slices.