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Heat olive oil in a stock pot and saute onion, celery, carrot, basil and garlic until soft.
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Pour vegetable broth into pot, followed by the beans.
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Combine mixture and add remaining ingredients.
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Simmer covered for about 1 hour to desired tenderness. Add broth if liquid dissipates. Remove bay leaf.
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Salt and pepper to desired taste. Ladle into bowls and top with spinach leaves.