1 Tbsp. olive oil
1 small onion, diced
2 cloves garlic, sliced
2 stalks celery, chopped
2 medium carrots, chopped
2 medium parsnips, chopped
5 cups + chicken or vegetable stock
3 fresh thyme sprigs
1/2 tsp. Herbes de Provence
Salt and freshly ground pepper, to taste
8-10 mini red potatoes, halved
1 1/4 cups fresh green beans, ends trimmed and cut into 1-inch pieces
1 cup frozen peas
1 can white kidney (cannellini) beans, drained and rinsed
1 28 oz. can whole plum tomatoes, with juice
3-4 handfuls chopped fresh spinach