Tuscan White Bean Soup

• 2 cans (15 oz each) white beans

• 2 Bay leaves

• 2 Carrots, large

• 2 Celery stalks

• 2 cloves Garlic

• 1 Onion

• 1/2 tsp Oregano, dried

• 1 tsp Rosemary, dried

• 1 Shallot, small

• 2 cups Spinach or kale, fresh

• 1 tsp Thyme, dried

• 6 cups Vegetable or chicken broth

• 1 Red pepper flakes

• 1 Salt and black pepper

• 3 tbsp Olive oil, extra virgin

• 1 Parmesan cheese, Grated