1
In a large, heavy bottom pot, add oil and saute chopped onion, celery and garlic. Saute until tender, about 10 minutes.
2
Add diced tomatoes with juice, vegetable broth, and one bay leaf.
3
Bring to a boil. Reduce heat to medium or medium-low, cover and simmer for 20 minutes.
4
Add cleaned spinach, rinsed beans, oregano, salt and pepper. Simmer an additional 10 minutes or until beans are heated.
5
Sprinkle each serving with 1 Tbsp parmesan cheese.