In a large pot, heat the olive oil over medium heat until shimmering. Add the diced onion, carrot, and celery, sautéing for about 5 minutes until the onion becomes translucent and fragrant.

Stir in the minced garlic, drained cannellini beans, tomato paste, and potato chunks. Sprinkle in the rosemary and optional paprika, cooking everything together for another minute.

Pour in the white wine and allow it to simmer for about 1 minute, letting the alcohol evaporate.

Add the vegetable broth and optional frozen spinach, season with salt and pepper, then bring to a rolling boil and reduce heat to low, covering to simmer gently for 15 minutes.

Check that the potatoes are fork-tender, taste for seasoning, and serve with a drizzle of extra virgin olive oil and black pepper.