1-First, heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chopped onion and cook it until it turns translucent, which takes about 5 minutes, to build a solid flavor base.

2-Next, stir in the minced garlic, chopped carrots, celery, thyme, oregano, salt, and pepper, and let them cook for another 2 to 3 minutes to release their aromas.

3-Then, pour in 6 cups of low sodium vegetable broth and add the 3 cans of white beans, making sure to drain and rinse them first. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes so the flavors can blend together nicely.

4-After that, add the 5 ounces of baby spinach and simmer for 2 more minutes until it wilts, giving the soup a fresh, green touch.

5-Finally, remove the pot from the heat, taste the soup, and adjust the seasoning if needed for your preference. Serve it right away, perhaps with a sprinkle of grated Parmesan cheese on top if you’re not going vegan. For a creamier texture, try mashing some of the beans while it’s simmering, which is a handy tip to thicken things up.