Creamy Cannellini Bean and Spinach Soup

Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 4-5 minutes, or until softened.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the Beans and Broth:

Stir in the cannellini beans and vegetable broth. Bring the mixture to a simmer and cook for 5-7 minutes to allow the flavors to combine.
Add the Spinach:

Stir in the chopped spinach and cook for 2-3 minutes until the spinach wilts.
Creamy Finish:

Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste. If you like a little heat, sprinkle in some red pepper flakes.
Stir well to combine and let the soup cook for another 2-3 minutes until everything is heated through.
Serve:

Ladle the soup into bowls and serve immediately.
Serving and Storage Tips: