10 minute white bean parmesan spinach soup

1 tbsp olive oil
1 yellow onion diced
6-8 cloves garlic minced
6 cups vegetable broth (stock)
15 oz can diced tomatoes, drained
1 tsp sugar
1 tbsp italian dried herbs
1 tsp kosher salt
1/2 tsp black pepper
4  15 oz cans white beans (cannellini beans), drained and rinsed
4 cups baby spinach
3/4 cup fresh grated parmesan cheese (for serving)
3 tbsp chopped fresh flat-leaf parsley

instructions:
1.  in a large pot or saucepan, heat olive oil over medium high heat.  add onion and garlic; cook until onions are translucent and garlic is fragrant (about 2-3 minutes), while stirring occasionally.  add in the broth, tomatoes, sugar, italian herbs, salt and pepper.
2.  bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
3.  stir in the beans and spinach.  continue to simmer gently until the spinach has wilted, (about 2 minutes).
4.  take off heat.  stir through the parmesan cheese.  taste test, adjust salt and pepper if needed.

serve immediately.