Step 1

Melt butter in a pot over medium high heat. Cook garlic, onion and carrot for 5 minutes until carrot is soft and sweet.

Step 2

About 3 minutes in, add the Italian herbs and cook with the onion (makes the herb flavour "bloom").

Step 3

Turn heat up to high, add tomato paste. Cook for 2 minutes to remove the “raw” flavour.

Step 4

Add white wine, cook for 3 minutes until the harsh “winey” smell is gone and mostly evaporates so you’re just left with tomato paste again.

Step 5

Add 1/2 cup of beans (to thicken soup), stock, parmesan, salt and pepper. Stir, low heat, cover and simmer 3 minutes, stirring every now and then.

Step 6

Use a stick blender to puree until smooth (or transfer to blender).

Step 7

Add remaining beans, simmer 3 minutes. Stir in spinach until wilted, then stir in cream if using. Add more salt and pepper if needed (note: canned beans are already salted).

Step 8

Serve with crusty bread for dunking!