1-First, heat the olive oil in a large pot over medium-high heat. Add the chopped onion and cook until it turns translucent, which takes about 5 minutes. This step helps build a solid base for the soup’s flavor.

2-Next, stir in the garlic, carrots, celery, thyme, oregano, salt, and pepper. Let them cook for 2 to 3 more minutes to soften and release their aromas. Pour in the vegetable broth and add the drained white beans, then bring everything to a boil.

3-Reduce the heat and let the soup simmer for 15 minutes. This allows the flavors to blend nicely. Finally, add the baby spinach and simmer for another 2 minutes until it wilts, then remove from heat and adjust seasoning as needed.

4-Serve your white bean soup hot, topped with grated Parmesan cheese if you like. For a creamier texture, gently mash some beans while it simmers. This method keeps the soup chunky yet smooth, ideal for family dinners.