Heat olive oil in large pot on low-medium. Once heated, add onion and garlic. Cook for 3 mins, stirring frequently.
Add broth, tomatoes, frozen veggies, and seasonings. Bring to boil.
Once boiling, turn heat to low, add beans, and simmer for 3 mins.
Scoop 3 cups of the soup from the pot and put in blender/Vitamix. Blend until pureed (like 15 seconds), return the puree to the soup and stir.
Add in spinach and sherry vinegar. Cook until spinach has shrunk down (less than 1 minute). Remove from heat. Serve in bowls, with shredded parmesan on top.
🍲 To serve...scoop soup into bowls, with some parmesan sprinkled atop. Garlic bread is our favorite side.🍲 To store...keep in fridge for around 4 days. Or freeze in 2 serving-size bags for the future.🍲 Some ingredient swaps: spinach can be replaced with kale, almost any white bean will work, and sherry vinegar can be swapped with lemon juice or red wine vinegar. Whether they are frozen, canned or fresh, almost any veggie will work in this soup.🍲 You can put a lid on your pot to speed up the boiling process. Simmer the soup as long as you like, to get the veggie softness and soup consistency just how you like it.🍲 Other ways to thicken the soup: use an immersion blender, add in potatoes, mash the beans against the side of the pot, or add in cream or a non-dairy milk towards the end of cooking.