Heat olive oil in a large pot and place over medium-high heat.
Saute onion and garlic for 3 minutes, then add carrots and celery stalks and saute until the vegetables start getting soft.
Add tomato paste, quickly stir and add beans, soup, and spices. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for another 10-15 minutes.
Using a hand mixer, blitz half of the soup in the pot, so it becomes creamier, careful not to blend everything.
Add spinach or kale and cook for several more minutes, until it wilts.
Notes:
TO STORE. Wait for the soup to cool, then store it in an airtight container for up to 1 week.
TO FREEZE. White bean soup freezes well for up to 3 months. Keep it in a freezer-safe container or ziplock bag, then thaw it in the fridge before reheating.
TO REHEAT. Warm the leftover soup in a saucepan on the stove or zap it in the microwave until heated through.
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