1. In a 6-quart stock pot over medium heat, saute the onion in oil. After a few minutes, stir in the garlic, thyme, oregano, and rosemary and saute for a couple more minutes.

2. Stir in chicken broth, beans, salt, and pepper. Cover and bring to a boil. Reduce heat and simmer for 5-10 minutes.

3. Put about 2 cup of the soup into a bowl and set aside. Puree remaining soup in blender. You may need to do this in a couple batches; work carefully, as soup is hot! Hold the lid when you start to blend! Or, use a stick blender (immersion blender) to blend the soup in the pan.

4. Return soup and reserved soup to the stock pot. Add the spinach and heat to a simmer, until spinach is wilted and dark green. Serve soup hot.