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Heat the olive oil in a large pan over medium heat. Sauté the celery and onion until softened.
Sprinkle with salt, then add the minced garlic and diced red pepper. Cook for a few minutes, until the peppers start to soften.
Add the smoked paprika, cumin, and black pepper. Stir well to coat everything in the spices.
Add the tomato paste, chopped tomatoes, and cooked cannellini beans. Bring to a simmer, then reduce the heat to low. Cover with a lid and simmer for 5-6 minutes, stirring regularly.
Stir in the fresh spinach and cook until just wilted, then remove from the heat.
Serve sprinkled with fresh coriander, with toasted bread and a dollop of coconut yoghurt on the side (if using).