Spinach and White Bean Soup

3 garlic cloves, minced
1 small onion, chopped
1 carrot, chopped
kosher salt
extra-virgin olive oil
pepper
1 cup dry white wine
32 .x low-sodium vegetable stock
2 15-ox cans canneillini beans, rinsed and drained
1 cup sliced zucchini cut into half moons
2 cups peas
3 cups baby spinach washed and dried
1 cup freshly grated Parmesan

Directions:
In a large pot heat 1 tablespoon olive oil over medium heat.  Cook garlic and onion, stirring with a wooden spoon, 2 minutes. Add carrots, 1 teaspoon salt and 1/2 teaspoon black pepper; cook 2 minutes more.  Add white wine and stock. Bring to a boil and simmer for 45 minutes.  Mix in cannellini beans and zucchini; simmer until vegetables are tender, 5 minutes.

Just before serving add peas, fresh spinach and Parmesan.  Stir until warmed through and spinach is wilted.