In a large pot, warm 2 tablespoons of olive oil over medium-low heat for about 1 minute. Add diced onion, minced garlic, and diced shallot, sautéing for 3-4 minutes until translucent.

Stir in chopped carrots and chopped celery. Sauté for another 7-10 minutes until softened and aromatic.

Add 2 cans of rinsed cannellini beans, 2 bay leaves, Italian seasoning, and a pinch of red pepper flakes. Pour in 4 cups of vegetable broth. Bring to a boil.

Reduce heat to low, cover, and let simmer for 15 minutes to meld flavors and soften beans.

Remove bay leaves. Blend about 2 cups of the soup until smooth, then return the blended mixture to the pot.

Stir in 2 cups of fresh spinach and keep on low heat until wilted, about 2-3 minutes.

Ladle into bowls, garnish with chopped parsley, and serve with crusty bread.