1-Drizzle the olive oil in a large: Drizzle the olive oil in a large pot. Heat the oil over medium heat. Add the chopped onions and cook for 5-7 minutes until slightly caramelized.
2-Stir in the tomato paste and garlic: Stir in the tomato paste and garlic. Mix with the onions and stir for about 30 seconds.
3-Add a small amount of chicken broth: Add a small amount of chicken broth to loosen up the garlic and onion. Add the carrots and onions. Saute for about 5-7 minutes or until slightly caramelized.
4-Stir in the beans and remaining broth: Stir in the beans and remaining broth. Bring the soup to a boil. Reduce the heat to simmer. Cook for 15-20 minutes. Stir in the cooked chicken and chopped spinach. Season with a squeeze of lemon juice and salt and pepper to taste.