In a heavy-bottomed pot, heat 1/4 C olive oil over medium heat. Add the onions and carrots and cook for 15 minutes. Add garlic, thyme, bay leaf, and 2 tsp of sea salt. Cook for 2-3 more minutes. Add 3 C stock and bring to a boil. Add the leek, zucchini, and tomatoes. Cook for another 5 minutes.
Next, add 1 can of beans with liquid and the spinach. Cook for 5 more minutes. Taste and season with black pepper and sea salt as necessary. When you are ready to serve, top each bowl of soup with some Italian parsley, extra virgin olive oil, and freshly grated Parmigiano Reggiano.