In a medium pot, heat your olive oil on medium. Add in the onions, celery and carrots and saute until they soften - about 7 minutes. Stir in the garlic for 30 seconds. Pop in the tomato paste and seasonings and give it a stir to coat everything. Add in the wine and cook for 1 minutes. Next add in the beans and the broth. Bring it to boil and then lower the heat to simmer, cover and cook 15 minutes.
Transfer about 1½ cups of the soup to a small blender and puree until smooth. Pour that back into your soup along with the baby spinach and stir to combine and wilt.