Tuscan White Bean Stew

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot and celery and cook for 6-8 minutes until the vegetables soften.
2 tablespoons olive oil
1 large onion
1 large carrot
4-5 celery stalks
Stir in the garlic, oregano, basil, and red chili flakes. Cook for another minute, stirring often.
2 large garlic cloves
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon red chili flakes
Stir in the tomato paste and cook for 1-2 minutes, stirring frequently to deepen the flavor.
2 tablespoons tomato paste
Drain and rinse the cannellini beans, then add them to the pot. Pour in the crushed tomatoes and vegetable stock.
3 cans (14 oz / 400 g) cannellini beans
2 cans (14 oz / 400 g) crushed tomatoes
1 cup vegetable stock
Bring the stew to a gentle simmer then lower the heat. Cover the pot and let it simmer for 20 minutes.
Stir in the fresh baby spinach and cook until just wilted (this should take a minute or two).
4 oz fresh baby spinach
Give the stew a final taste and adjust seasonings if needed. Serve hot with your favorite crusty bread for dipping.