In a large pot, warm 2 tablespoons of olive oil over medium heat. Add diced onion, carrot, and celery. Sauté for about 5 minutes until translucent.

Stir in minced garlic and cook for another minute until fragrant.

Add rinsed cannellini beans, tomato paste, chopped potatoes, rosemary, and paprika (if using). Stir until well mixed.

Pour in white wine and simmer for 1 minute.

Incorporate frozen spinach and vegetable broth. Bring to boil, then lower heat and cover. Simmer for 15 minutes or until potatoes are tender.

Adjust seasoning with salt and black pepper. Use a potato masher for a creamier texture if desired.

Serve warm, drizzled with olive oil and ground black pepper, alongside crusty whole grain bread.