Heat oil in a large saucepan, sauté the garlic and onions for 2 to 3 minutes. Add celery, carrots, sage, basil, beans, water and sea salt. Cover, bring to a boil and simmer for 15 to 20 minutes. Add black pepper and spinach. Simmer 2 minutes.
If you wish, you may puree the soup in a blender before adding pepper and spinach.
4g fat (22% calories from fat),