2 cans (28oz – 800 grams) cannellini beans or white beans, drained

1 medium-size onion, diced

1 celery stalk, diced

1 large carrot, diced

1–2 garlic cloves, diced or pressed

1 cup (7 oz – 200 grams), frozen spinach * (optional)

2 medium-size potatoes, peeled and cut into chunks

1 Tbsp olive oil, plus more for serving

1 Tbsp tomato paste

1/3 cup (80 ml) white wine

1 sprig rosemary (or 1 Tbsp of chopped fresh leaves/1/2 tsp of dried)

2 cups (500 ml) vegetable broth or hot water

1/2 tsp paprika (optional)

1/2 tsp fine salt, plus more to taste

1/8 tsp black pepper, plus more to taste