A simple and comforting dish using pantry ingredients.
Heat olive oil in a soup pot. Add onions, carrots, celery, and bell pepper. Cook until starting to become and fragrant, about 5-10 minutes.
Add tomato paste, Italian seasoning, and pepper flakes. Stir and let cook another minute or two.
Drain and rinse cannelini beans and add to pot along with bay leaves, cherry tomatoes, spinach, chicken broth, and wine. Add Parmesan cheese rind, if you have one and are using.
Cook 30-45 minutes or until vegetables are soft, stirring periodically and adding more chicken broth or wine if needed. Season with salt and pepper to taste.
Serve hot with crusty garlic bread.
You can use fresh or frozen spinach in this recipe. If using fresh, wait until the last 15 minutes of cooking before adding it.