Heat the olive oil in a large, heavy soup pot over medium heat. Add the onion and celery and cook until tender, stirring occasionally; about 5 to 8 minutes. Do not brown. Add a generous pinch of salt to prevent browning. Add the garlic and with constant stirring, cook until fragrant.

Add the broccoli, water, salt and two tablespoons of the herbs and bring to a boil. Reduce the heat, cover and let simmer for 30 minutes. Stir in the spinach and remove from heat; let stand for a minute; add pepper and more salt to taste.

Using a blender, puree the soup. Only fill halfway and cover with a towel pulled down tight instead of the lid as the heat from the soup will cause the lid to pop off, if closed airtight. Return the soup to the pot and heat through; adjust seasonings to liking.

Serve soup, topping each bowl with a sprinkle of the freshly chopped herbs.