In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 chopped onion and 3 minced garlic cloves, sautéing for 5-7 minutes until the onion is translucent and fragrant.

Stir in 28 ounces of fire-roasted tomatoes, along with 2 cans of drained and rinsed cannellini beans and the Parmesan rind. Pour in 2 cups of vegetable broth, and bring the mixture to a simmer.

If you prefer a creamier texture, carefully transfer half of the soup into a blender. Blend until smooth, then return to the pot.

Stir in ½ cup of heavy cream and 4 cups of fresh spinach to the pot, allowing them to heat through for another 5 minutes.

Taste the soup and adjust seasoning with salt and freshly cracked black pepper. Serve hot, garnished with additional grated Parmesan cheese if desired.