In soup pot, heat olive oil. Add carrots and celery. Cover pot and cook for about five minutes, stirring occasionally.
Add onion and garlic. Cover and cook for a few more minutes. Add chicken or vegetable broth, drained beans,
spinach, bay leaves. Cook until heated throughout. Remove from heat. Discard bay leaves. Set some of the soup beans and
vegetables aside. In blender or foor processor, purée the soup, adding more broth or bean liquid as needed.
To serve, add some of the reserved vegetables. Season with salt and pepper, to taste.
serves 4 to 5.