In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 chopped yellow onion and sauté for about 3 minutes until softened and translucent.

Incorporate 2 diced carrots and continue cooking for another 3 minutes, stirring occasionally.

Stir in 3 minced garlic cloves and sauté for an additional 30 seconds until fragrant.

Mix in 1/2 cup of chopped sun-dried tomatoes and 2 tablespoons of tomato paste, cooking for 1-2 minutes.

Pour in 1/2 cup of white wine to deglaze the pot, scraping up any brown bits that may have formed. Let it simmer for about 2-3 minutes.

Add 4 cups of chicken broth and 1 cup of heavy cream, stirring to combine. Rinse and add 1 can of cannellini beans along with your spices.

Bring to a gentle simmer, allowing the mixture to bubble softly for about 5 minutes.

Stir in 2 cups of shredded cooked chicken and 2 bay leaves. Reduce the heat to low and let your soup simmer uncovered for 15 minutes.

Remove the bay leaves and stir in 2 cups of fresh spinach until just wilted, about 2-3 minutes.

Taste the soup and adjust seasoning as needed before serving.

Ladle into bowls and garnish with fresh herbs or crushed red pepper if desired.