In a large pot, warm the extra virgin olive oil over medium heat. Sauté diced onions, chopped carrots, and diced celery together until softened, about 5 minutes.

Next, toss in the minced garlic and sauté for an additional minute.

Stir in the cannellini beans and pour in the low-sodium vegetable broth. Bring this delightful mixture to a gentle simmer.

Sprinkle in the dried thyme and add the bay leaf. Let it simmer for 20 minutes.

Incorporate the fresh spinach or kale into the soup, stirring until just wilted, around 2 minutes.

Remove the bay leaf before serving.