1: Add the oil, celery, onion, and carrots to a soup pot and sauté over medium-high heat for 5-7 minutes.
2: Add in the garlic and cook for 30 seconds.
3: Stir in the flour and cook for about a minute.
4: Slowly pour in the chicken broth while stirring so the flour dissolves.
5: Add in the Italian seasoning, white beans, and pasta. Turn the heat up to high and let the soup come to a boil.
6: Give it a stir, cover the pot with the lid slightly ajar, reduce the heat, and simmer for 10 minutes, stirring a couple of times to prevent sticking.
7: Add in the chicken, lemon juice (add more if preferred), and spinach. Cook for another few minutes until heated through and the spinach has wilted.
8: Season with salt and pepper as needed.
