1

In a large dutch oven or pot, over medium heat add the oil. Once hot, add the onion and saute for 4 to 5 minutes, until translucent and softened. Then add the carrot, celery, thyme and salt and pepper and stir well to combine. Cook for an additional 2 to 3 minutes, until softened just a little.

2

Add the beans and broth and bring to a boil. Reduce the heat, and simmer for 15 minutes.

3

Add the spinach during the last 2 minutes and stir until just wilted.

4

Divide into bowls and top with parmesan cheese and parsley. Serve and enjoy!

5

Substitutions: Make it vegetarian: use vegetable broth instead. No spinach: use another green such as kale No cheese: omit the parmesan. No butter beans: use another type of white bean instead. No fresh thyme: use dried, but reduce the amount .