In a food processor, combine fresh basil, parsley, garlic, blanched almonds, nutritional yeast, and a drizzle of extra virgin olive oil. Blend until smooth and set aside.

In a large pot, heat a tablespoon of extra virgin olive oil over medium heat. Add finely diced onion and chopped celery, and sauté for about 5-6 minutes until translucent.

Stir in minced garlic and a pinch of red chili flakes, and sauté for an additional minute until fragrant.

Add the drained cannellini beans and vegetable stock, stirring well. Bring to a boil, then reduce heat and simmer gently for 10-15 minutes.

Stir the prepared pesto and baby spinach into the soup, allowing the spinach to wilt for about 1-2 minutes. Season with salt and pepper to taste.