Pureeing this soup makes it creamy and satisfying!
Heat olive oil in large soup pot over medium heat. Add onion, carrot and garlic. Saute until soft, about 10 minutes.
Add basil, oregano,1 teaspoon pepper and 1/2 teaspoon salt. Stir and cook for about 5 minutes until fragrant.
Add tomatoes, beans, broth and water. Bring to a boil, then reduce heat and simmer for 30 minutes.
Add spinach, parsley and cheese if using. Cook 5 more minutes.
Puree with an immersion blender or in a blender.
Add the lemon juice and stir to combine. Taste and add more salt and pepper as needed.
You can add about a cup of cooked barley to this soup to make it even more filling!