Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 medium diced sweet onion and 4 minced garlic cloves, seasoning with kosher salt and black pepper. Sauté for about 5 minutes, until the onion becomes translucent.

Stir in 1 tablespoon of tomato paste along with 1 teaspoon dried basil, 1/2 teaspoon dried oregano, and 1/4 teaspoon dried thyme. Cook for another 5 minutes to allow the herbs to bloom.

Add 14 ounces of fire-roasted tomatoes and 28 ounces of drained cannellini beans to the pot. Pour in 4 cups of stock and toss in a Parmesan rind. Stir and bring to a gentle boil.

Reduce the heat to low and cover the pot, letting it simmer for 20 minutes. Stir occasionally.

After simmering, stir in 1 cup of heavy cream and 1/2 cup of finely grated Parmesan cheese. Gently fold in 5 ounces of fresh spinach and simmer for an additional 5-10 minutes.

Taste and adjust seasoning with more salt and pepper if desired. Serve hot, garnishing with extra Parmesan and crushed red pepper.