In a large soup pot or dutch oven, heat the olive oil.
Add the red pepper, onion, carrot, and celery to the pot.
Cook untilt he onion is translucent (about 6 minutes).
Stir in the minced garlic, oregano, bay leaf, basil, salt, & pepper and cook until fragrant (about 3 minutes).
Add the beans, broth, and water. NOTE: if you use previously cooked beans that are quite soft add them in AFTER the broth and water has come to a boil so that they don't become overcooked.
Bring to a boil, reduce heat, and simmer until the beans are your desired consistency.
Note, if desired, add additional broth to get the consistency you would like for your soup.
Right before serving add in the spinach and lemon juice.
Add additional salt & pepper to taste.