Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers, about 2-3 minutes.

Add 1 large diced onion and 2 minced garlic cloves to the pot, sauté for about 5 minutes until the onion is translucent.

Stir in 8 ounces of sliced cremini mushrooms and cook for about 8 minutes until browned.

Add 2 diced carrots, 2 diced celery stalks, and 1 diced red bell pepper, cooking for an additional 5 minutes.

Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 teaspoon of smoked paprika, stirring for about 1 minute.

Pour in 4 cups of vegetable broth and add 2 cans of drained and rinsed white beans, mixing gently.

Bring the mixture to a boil over high heat, then reduce heat to low and simmer uncovered for 25-30 minutes.

Add 4 cups of chopped fresh spinach and cook for another 5 minutes until it wilts down.

Remove from heat and stir in the juice of 1 lemon, adjusting for taste as needed.

Ladle the stew into bowls, garnishing with freshly chopped parsley, and serve hot.