Begin by heating a tablespoon of olive oil in a large pot over medium heat for about 2 minutes.

Add chopped onion, carrot, and celery to the pot. Sauté for about 5 minutes until the onion is soft and translucent.

Add minced garlic, drained cannellini beans, tomato paste, diced potatoes, and fresh rosemary. Stir the mixture for about 1 minute.

Pour in a splash of white wine and stir. Allow it to simmer for about 1 minute.

Stir in the frozen spinach and add 4 cups of vegetable broth. Season with salt and black pepper to taste, then bring to a boil.

Cover and reduce heat to low, letting it simmer gently for 15 minutes until the potatoes are tender.

Remove the sprig of rosemary. Mash some beans and potatoes against the side for creaminess. Adjust seasoning if needed.

Ladle the soup into bowls, drizzling olive oil on top and finishing with black pepper. Serve with crusty whole grain bread.