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Heat the olive oil in a large pan and sauté the onion, celery and carrots until soft but not coloured.
Add the garlic and cook for another 2 minutes, then sprinkle in the rosemary and bay leaves.
Add the drained beans, holding back two-thirds of one tin, then the stock. Season well.
Bring to the boil, then reduce the heat and simmer for 40 minutes.
Leave to cool a little, then purée in batches.
Stir in the spinach (it will wilt immediately), then add the reserved beans.
Check the seasoning – this needs a lot.
Heat the extra-virgin olive oil gently in a frying pan and add the paprika. Cook gently for about 30 seconds, then drizzle a little oil on each serving.
Serve with fresh bread or pretzels for a more unusual twist.