Heat the olive oil in a large soup pot or dutch oven, on the stove, over medium-low heat.

Dice the onion, garlic, and shallots and add them to the hot oil. Stir and sauté them for 3-4 minutes, until the onion is translucent.

Wash and chop the carrots and celery and add them to the pot. Sauté for another 7-10 minutes to build flavors.

Rinse and drain the cannellini beans, and add them to the pot along with the bay leaves, Italian seasoning, red pepper flakes, vegetable broth, salt, and pepper.

Bring the soup mixture to a boil, then reduce the heat to low, cover, and simmer for another 15 minutes.

Remove the cover and discard the bay leaves.

Transfer two cups of the soup to a high-speed blender and blend until thick and creamy.

Return the blended soup to the pot and stir generously.

Add in the spinach and stir until wilted.

Transfer the soup into bowls, garnish with fresh chopped parsley if desired, and serve with crusty bread.