Heat the olive oil in a large pot over medium heat until shimmering.

Add the diced onion and stir frequently for about 5 minutes until translucent. Then add minced garlic, diced carrot, and diced celery, cooking for an additional 5 minutes.

Add crushed tomatoes, cannellini beans, and vegetable broth to the pot. Stir in dried basil and oregano, and season with salt and pepper. Bring to a gentle boil, then reduce heat and let simmer for 20 minutes.

Fold in the spinach and lemon juice. Cook for about 5 minutes until spinach is wilted.

Adjust seasoning as needed before serving hot, optionally garnished with grated Parmesan cheese.