Heat the olive oil over medium heat in a large pot. Add the onion, celery, garlic, green beans and carrot and sauté for 5 minutes.
Add the vegetable broth, tomatoes, beans and spices to the soup. Stir to combine.Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
Add the spinach leaves and cook for 5 minutes longer, or until the spinach is wilted.
Serve the soup and enjoy!
Notes
This soup can be made in advance and stored in the refrigerator for 2 or 3 days. It also freezes well and can be kept in the freezer for up to 3 months.