Heat the olive oil in a 5qt Dutch oven over medium-low heat.
Add in the chopped onion, carrots, fennel, and jalapeño. Stir, then sauté the vegetables until they have softened (8-12 minutes).
Add rosemary, thyme, salt, pepper, garlic, and cook for 1-2 minutes, until fragrant.
Add in the strained tomatoes and stir. Cook for 3-4 minutes.
Add the tomato liquid, broth, beans, and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let simmer for 15-30 minutes, or until the vegetables are tender.
Add the spinach to the pot and cook until wilted (3-5 minutes)
Discard the bay leaf, taste, and adjust seasoning as desired.
To serve, ladle the soup into bowls and garnish with croutons, freshly grated Parmesan cheese and parsley.