In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 1 diced carrot, and 1 diced celery stalk. Sauté for about 5 minutes until the vegetables are tender and the onion is translucent.

Stir in 2 minced garlic cloves, 2 cans of drained and rinsed cannellini beans, 2 tablespoons of tomato paste, and 2 diced potatoes. Sprinkle in 1 teaspoon of chopped rosemary and 1 teaspoon of paprika. Cook for an additional minute.

Pour in ½ cup of white wine, letting it simmer for about 1 minute.

Add 3 cups of vegetable broth and 1 cup of frozen spinach. Season with salt and black pepper. Bring to a gentle boil, cover, reduce heat, and let it simmer for about 15 minutes.

Once the potatoes are soft, remove from heat and discard the rosemary stems. Adjust seasoning to taste.

Ladle the hot white bean soup into bowls, finishing with a drizzle of olive oil and a sprinkle of freshly ground black pepper.