White Bean Parmesan Spinach Soup

1 Tablespoon olive oil
1 Yellow onion, diced
6-8 Garlic cloves, minced
6 Cups chicken broth
1 (15 oz) Can diced tomatoes, drained
1 Teaspoon sugar
3/4 Cup freshly grated Parmesan cheese
1 Tablespoon Italian dried herbs
1 Teaspoon kosher salt
1/2 Teaspoon black pepper
4 (15 oz) Cans cannellini beans, drained & rinsed
4 Cups baby spinach
1/2 Cup fresh grated Parmesan cheese, for serving
3 Tablespoons fresh flat-leaf parsley, chopped

In a large pot or saucepan, heat olive oil over medium high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant, about 2 to 3 minutes, while stirring occasionally. Add the broth, tomatoes, sugar, 3/4 cup of parmesan cheese, Italian herbs, salt & pepper.
Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together.
Stir in the cannellini beans and spinach, and continue to simmer gently until the spinach has wilted; about 2 minutes. Stir in the parsley and season with extra salt & pepper to taste.
Serve immediately.