Preheat your oven to 400°F (200°C). On a baking sheet, toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Roast for 15-20 minutes, or until they’re softened and slightly caramelized.

In a large pot or Dutch oven, warm the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.

Toss in the minced garlic and cook for another minute until fragrant.

Incorporate the rinsed and drained white beans, roasted cherry tomatoes, and vegetable broth into the pot. Bring the mixture to a gentle simmer.

Lower the heat and let the soup simmer for 10-15 minutes, allowing those delicious flavors to meld together.

Stir in the fresh spinach and cook until it wilts down, about 2-3 minutes.

Season with additional salt and pepper to taste. Add a pinch of red pepper flakes if you desire more heat.

Serve hot, garnished with fresh basil if you’d like.