Spinach and White Bean Soup

1 box (4 c.) organic, free-range chicken broth
2 cans cannelini beans, drained and rinsed
2 bags fresh, organic spinach (or however much will fit in your pot)
1 head chopped garlic (less if you're not a garlic lover)
1/2 c. olive oil
Cracked pepper to taste
Parmesean cheese

Brown chopped garlic in soup/stock pot. Toss in freshly washed spinach, drizzle with olive oil, and cover. Uncover and stir often, until spinach is wilted. Add beans and broth. Let simmer for about 1/2 hour, until beans are very soft. Top with parmesan cheese and cracked pepper. Serve with bread.