Add the olive oil to a big pot at medium-high heat. When it is hot, add the garlic, carrot, celery, onion and bay leaf. Sauté until the carrots and celery are softened; about 5 to 7 minutes. Add salt and pepper to taste. Drop the spinach to the pot and let them cook. Separate the big chunks with a wooden spoon.
After that, add the beans, tomato puree and vegetable broth. Bring to a boil. Drop all of the 9 grains La Récolte de St-Méthode bread, then reduce the heat and let the soup simmer until it thickens a little bit. Once it reaches your desired consistency, remove from heat, add basil and remove bay leaf.
Garnish with parmesan shavings.