In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one chopped onion and sauté for about 5 minutes, stirring occasionally, until it becomes translucent and fragrant.

Once the onion is ready, add 3 minced garlic cloves to the pot and sauté for an additional minute.

Next, stir in a 28-ounce can of fire-roasted tomatoes along with 4 cups of vegetable stock and your preferred Italian herbs. Bring to a gentle simmer.

Add a can of drained and rinsed cannellini beans to the pot. Reduce the heat to medium-low and let the soup simmer uncovered for 20 minutes.

Fold in 4 cups of fresh spinach and 1 cup of cream, stirring well. Simmer for another 5 minutes.

For a thicker soup, mash a portion of the softened beans against the side of the pot or blend part of the soup and return it.

Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot with crusty bread.