Step 1

Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic with a big pinch of salt and pepper. Cook, stirring often, until the onions soften a bit, for 5 minutes or so.

Step 2

Stir in the tomato paste, basil, oregano and thyme. Cook for another 5 minutes, stirring often, until the tomato paste darkens in color.

Step 3

Add in the tomatoes, beans, stock and parmesan rind. Bring the mixture to a boil, then reduce it to a simmer and cook for 20 minutes. Cover for the last 10 minutes.

Step 4

Remove the lid and stir in the cream. Stir in the parmesan cheese and the spinach. Cook for 5 to 10 more minutes, stirring often, as the cheese melts and spinach wilts. Taste and season the soup additionally with salt and pepper as needed.

Step 5

Serve immediately, topping with extra parmesan and crushed red pepper.