1- Begin by heating the olive oil in a large pot over medium-high heat and cook the onions until translucent, about 5 minutes this step builds a strong flavor base.

2- Next, add the garlic, carrots, celery, thyme, oregano, salt, and pepper, and cook for another 2-3 minutes to enhance the vegetables’ natural sweetness. Pour in the vegetable broth and the drained white beans, then bring everything to a boil. Reduce the heat and let it simmer for 15 minutes, allowing the beans to absorb the flavors and thicken the soup.

3- Stir in the baby spinach and cook until it wilts, which takes about 2 minutes. Adjust the seasoning to taste and, if desired, top with grated Parmesan cheese for an extra layer of flavor. Tips for best results include mashing some beans while simmering to thicken the soup and sautéing the vegetables to bring out their full taste.