In a large saucepan, sauté onion and celery in olive oil until onion is clear. Add water, chicken style seasoning, Vegesal, thyme, garlic, and 2 can cannellini beans.

When soup is hot, add spinach and cook until spinach is wilted, about 10 – 15 minutes.

Remove about 2 cups of the soup and blend until smooth. Return mixture to the soup. Stir in remaining beans. Cook just until heated and serve hot.