Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery, stirring for about 5 minutes until the onion softens and becomes translucent.

Add minced garlic, drained beans, tomato paste, potato chunks, and rosemary to the pot. Stir everything together for about 1 minute, allowing the flavors to mingle.

Pour in the white wine and mix well. Let it cook for another minute, allowing it to evaporate and deepen the flavors of your soup.

Add the frozen spinach (if using), vegetable broth, salt, and black pepper. Bring the soup to a boil, then cover and simmer on low for about 15 minutes, until the potatoes are tender.

Remove the pot from heat, discarding the rosemary sprig if you used a whole one. Taste your soup, adjusting the salt and pepper to meet your preference.

Ladle the soup into bowls, drizzled with a touch of olive oil and a sprinkle of black pepper. Pair with crusty whole grain bread and optional grated parmesan if desired.