In a large pan, heat oil over medium heat.
Cook and stir onion, celery, carrots and garlic in hot oil 5 to 7 minutes or until softened.
Stir in remaining ingredients except spinach and Parmesan cheese.
Heat to boiling; cover and simmer for 15 to 20 minutes until vegetables are tender. Stir in spinach; heat through.
Ladle soup into bowls. Sprinkle with Parmesan cheese.