In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the diced onion, carrots, and celery. Sauté these vibrant vegetables for about 8-10 minutes, stirring occasionally, until the onions turn translucent and the carrots soften.

Once your vegetables are tender, sprinkle a pinch of salt over them to enhance their natural sweetness. Now, stir in the minced garlic, dried thyme, dried sage, and ground nutmeg. Cook for about 1 minute, allowing the spices to release their fragrant aromas.

Next, add the cubed butternut squash and the can of crushed tomatoes to the pot, stirring to combine. Let this mixture cook for another 5 minutes over medium heat.

Pour in 4 cups of vegetable broth, bringing everything to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let your soup cook for 25-30 minutes.

After the squash is perfectly tender, stir in the rinsed cannellini beans and the chopped fresh spinach. Cook for an additional 3-5 minutes, just until the spinach wilts and brightens the soup.

Once everything is well combined and heated through, taste your soup and season generously with salt and freshly ground black pepper.

Ladle the soup into warm bowls, and feel free to garnish with your favorite optional toppings. Serve it hot.