In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the chopped shallots and minced garlic. Partially cover and cook for 5–6 minutes, stirring occasionally, until fragrant and translucent.

Add the carrots and celery to the pot. Continue cooking, stirring every few minutes, for 10 minutes. This classic Italian sofrito is essential—it lays the groundwork for deep, layered flavor.

Stir in the tomato paste, salt, and all the dried herbs and spices—basil, oregano, parsley, thyme, black pepper, and red pepper flakes. Cook for 5 minutes, letting the tomato paste caramelize and the herbs bloom.

Pour in the cannellini beans, bay leaves, and water. Stir everything together, bring to a gentle boil, then reduce the heat to medium-low. Cover partially and let the soup simmer for 20 minutes, allowing the flavors to meld beautifully.

For a creamy texture without cream, blend about 1 cup of the soup using an immersion blender or by transferring it to a regular blender. Stir the blended soup back into the pot for added body and silkiness.

Add the fresh spinach and simmer for another 10 minutes, until the greens are wilted and vibrant.

Ladle the soup into bowls and serve with toasted rye or crusty sourdough bread. A drizzle of olive oil or a sprinkle of vegan Parmesan on top makes it even more irresistible.