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To make the beans: Rinse the beans, put them into a large pot, and cover with cold water by 2 inches. Add the onion, garlic, rosemary, bay leaf, and Calabrian chile. Bring the beans to a boil over high heat, then reduce to a high simmer. Skim off any foam during the cooking and discard. Cook until very tender, 50 to 60 minutes. Stir in the spinach and season with salt.
To make the spicy herb oil: While the beans are cooking, heat the oil in a small skillet or saucepan over medium-low heat. Add the rosemary, garlic, chiles, and fennel seeds. Cook until the garlic is lightly golden and the herbs and fennel are fragrant. Set aside.
To assemble and serve: In a blender, puree about 2 cups of the bean and spinach mixture briefly until smooth. Stir the puree back into the beans. Transfer the beans to a serving bowl, pour the spicy herb oil over the top, and serve with crusty bread.