{'@type': 'HowToStep', 'text': 'Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add diced onion, celery, and carrot. Cook, stirring occasionally, until softened and onion is translucent, about 7-10 minutes.'}

{'@type': 'HowToStep', 'text': 'Add minced garlic and cook for 1 minute until fragrant. Push vegetables to one side, add tomato paste to the cleared space, and cook, stirring constantly, for 1-2 minutes. Stir bloomed tomato paste into the vegetables.'}

{'@type': 'HowToStep', 'text': 'Pour in white grape juice and stir to deglaze the pot. Add vegetable broth (or hot water) and potato chunks. Add rosemary sprig (or chopped/dried rosemary). Bring to a gentle simmer.'}

{'@type': 'HowToStep', 'text': 'Reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are fork-tender. Stir occasionally.'}

{'@type': 'HowToStep', 'text': 'Add drained and rinsed cannellini beans and frozen spinach (if using). Stir and simmer uncovered for another 5-10 minutes, allowing beans to heat through and spinach to wilt. Season with ½ teaspoon salt and ⅛ teaspoon black pepper, and adjust to taste.'}

{'@type': 'HowToStep', 'text': 'For a creamy texture, blend 2-3 cups of the soup with an immersion blender or a regular blender until smooth, then stir back into the pot. Skip or blend less for a chunkier soup.'}

{'@type': 'HowToStep', 'text': 'Remove rosemary sprig (if used). Taste and adjust seasonings. Serve hot, drizzled with extra olive oil if desired. Crusty bread is a great accompaniment.'}