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½ cup fresh herbs (parsley, coriander, micro greens), chopped
In a skillet or dutch oven, heat olive oil over medium heat. Sauté the red onion until softened, about 3 minutes. Stir in red pepper flakes, sweet paprika, tomato paste, and garlic, making sure the onions are well coated with the seasonings. Continue cooking for another 5 minutes or until onions begin to caramelize.
Pour in the vegetable broth to deglaze the pan, then add the tomatoes. Season to taste with salt and pepper. Simmer over medium low heat until the tomato sauce thickens slightly, at least 15 minutes.
Add the white beans, black olives, and spinach to the skillet. Stir well and cook for another 5 minutes or until the spinach is wilted. Stir in the Parmesan cheese.
Sprinkle with fresh parsley and serve with crusty bread or rice.