1-Gathering and Prepping Ingredients: Start by preparing your ingredients to make the process smooth. Rinse and drain the 3 (15-ounce) cans of white beans, then chop 1 large onion, 3 large carrots, 3 stalks of celery, and mince 2 cloves of garlic. Measure out 6 cups of low-sodium vegetable broth and have 5 ounces of baby spinach ready for later. This step takes about 10 minutes and sets you up for a straightforward cooking session with white bean soup.

2-Sautéing the Aromatics: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chopped onion and cook until it turns translucent, which takes around 5 minutes. Then, stir in the garlic, carrots, celery, 1 teaspoon dried thyme, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; let them cook for another 2-3 minutes to build that flavorful base. This initial sauté is key to developing the sweet and savory notes in your white bean soup.

3-Adding Broth and Beans: Pour in the 6 cups of vegetable broth and the drained white beans. Bring everything to a boil, then lower the heat and simmer for 15 minutes. During this time, the beans absorb the flavors from the broth and herbs, making the soup creamy and hearty. Stir occasionally to ensure even cooking and to help thicken the soup naturally.

4-Incorporating Spinach and Finishing Touches: Stir in the 5 ounces of baby spinach and simmer for about 2 minutes until it wilts. Remove the pot from the heat and taste to adjust seasoning with more salt and pepper if needed. For serving, sprinkle with grated Parmesan cheese if you like. This final step brings freshness and color to your white bean soup, making it ready in just 30 minutes total.