In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced onion, 1 diced carrot, and 1 diced celery stalk. Sauté these vegetables for about 5 minutes, stirring often, until the onions become translucent.

Stir in 2 minced garlic cloves, 1 can of drained cannellini beans, 2 tablespoons of tomato paste, and 2 diced waxy potatoes. Sprinkle in 1 teaspoon of chopped rosemary and add a pinch of paprika. Cook this mixture for 1 minute.

Pour in ½ cup of white wine, stirring well to combine. Increase heat slightly and let simmer for about 1 minute.

Add 4 cups of vegetable broth, 2 cups of frozen spinach, and season with salt and black pepper to taste. Raise the heat to bring the mixture to a boil.

Once boiling, cover the pot and reduce heat to low. Let simmer gently for 15 minutes, stirring occasionally.

After 15 minutes, check that the potatoes are fork-tender and taste the soup, adjusting seasoning as needed. Serve hot in bowls, drizzling with a touch of olive oil.