This started with a recipe in our local paper that I couldn't resist tinkering with (of course ;-).
2 cups chopped celery and carrots (total, not 2 cups of each)
4 cups chicken or vegetable broth
1 can white kidney beans
1 pkg. frozen, chopped spinach
grated parmesan cheese
Heat some olive oil in a soup pot and cook the celery and carrots for a few minutes.
Add the broth and bring to a boil.
Add the beans and spinach, reduce heat to low, cover and simmer for 1/2 hour or so.
Serve with a large spoonful (or two!) of parmesan on top (sprinkled with pepper if you like).