Sauté the chopped onion, carrots, and celery in olive oil in a large pot until softened. Add the minced garlic and cook for another minute until fragrant.

Stir in the diced tomatoes, rinsed cannellini beans, vegetable broth, rosemary, thyme, salt, and pepper. Bring the soup to a boil, then reduce heat and simmer for 30 minutes, allowing the flavors to meld.

Remove the herb sprigs, then stir in the baby spinach until wilted. Ladle into bowls and serve hot, garnished with grated Parmesan cheese.