Heat the olive oil in a large heavy bottomed sauce pan over medium heat.
Add the onion and cook, stirring often, for 3-4 minutes.
Add the carrots and celery and cook, stirring occasionally, for 2 minutes.
Add the minced garlic, fresh thyme sprig, oregano and crushed red pepper flakes and cook, stirring constantly, for 1 minute.
Add the broth, beans and parmesan rind and simmer for 30 minutes.
Add the baby spinach and cook until it wilts, about 1 minute.
Add the fresh parsley and season with sea salt and freshly cracked pepper, to taste. Remove the parmesan rind.
Serve with freshly grated Parmesan on the side. Enjoy!