Warm olive oil in a large soup pot or Dutch oven over medium-low heat until shimmering.

Add diced onion, garlic, and chopped shallots. Sauté for 3-4 minutes until the onion turns translucent and fragrant.

Toss in the chopped carrots and diced celery. Continue to sauté for another 7-10 minutes until the veggies soften.

Add the rinsed cannellini beans, bay leaves, Italian seasoning, red pepper flakes, vegetable broth, sea salt, and black pepper to the pot. Stir well to combine.

Raise the heat to bring the soup to a gentle boil. Once bubbling, cover the pot and reduce the heat to low. Simmer for about 15 minutes.

Remove the bay leaves and blend about 2 cups of the soup in a high-speed blender until thick and creamy.

Pour the blended soup back into the pot and stir in the fresh spinach. Cook for a minute or two until the spinach wilts.

Ladle the hot soup into bowls, garnishing with fresh parsley and serving with crusty bread.