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Heat 1 tablespoon oil in a 4-quart Dutch oven over medium-high heat. Add carrots and onion; sauté for 3 minutes. Add beans, broth and Italian seasoning. Bring to a boil; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add spinach; toss with tongs 1 to 2 minutes, just until wilted. Remove from heat. Ladle soup into bowls; top with spinach and sprinkle with pepper. Serve with cracker bread, if desired.