In 5-quart Dutch oven, heat oil over medium-high heat.
Add carrots, onion, celery and garlic; cook about 5 minutes, stirring frequently, until onion is tender.
Stir in beans, tomatoes, basil, oregano, salt, pepper and broth.
Cover; simmer 30 to 45 minutes or until vegetables are tender.
Increase heat to medium; stir in spinach.
Cover; cook 3 to 5 minutes longer or until spinach is wilted.
Ladle soup into bowls; top each with cheese.
Notes & Wine Advice
Spinach will discolor if cooked in an aluminum saucepan and may also discolor the pan. For this recipe, use a Dutch oven that is made of stainless steel, is porcelain covered or is made of other nonreactive material.