Gather all ingredients before starting the recipe.
Heat oil in a medium stock pot over medium heat.
Add chopped onion, fennel, celery and carrot and sauté under a lid for about 6-8 minutes, or until the vegetables begin to soften.
Add bay leaves and grated garlic and stir to combine, sauté for one more minute. Season with kosher salt and black pepper.
Add 2 cartons of chicken stock, adjust seasoning and bring to a boil. Reduce to a simmer and cook for about 30 minutes.
Add beans and fresh baby spinach and stir to combine. Cook for another 5 minutes or until the spinach becomes limp.