In a large pot, heat the olive oil over medium heat.
Once the oil is hot, add the onion, garlic, and celery, then cook, stirring frequently, until the onion starts to soften, about 2-3 minutes.
Stir in the tomato paste and Italian seasoning, then cook an additional 1-2 minutes.
Add the green beans, broccoli, and vegetable stock.
Bring everything to a light boil, then allow to simmer for 10-15 minutes or until the beans are soft.
Stir in the spinach.
Remove from heat and serve warm.
This recipe is for 4 servings of soup.Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or over medium heat on the stove until steaming.For longer storage, you can freeze the soup for up to 3 months. Reheat in a pot over medium heat, stirring frequently, until thawed and warm.