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Melt butter in a pot over medium high heat. Cook garlic, onion and carrot for 5 minutes until carrot is soft and sweet.
About 3 minutes in, add the Italian herbs and cook with the onion (makes the herb flavour 'bloom').
Turn heat up to high, add tomato paste. Cook for 2 minutes to remove the 'raw' flavour.
Add white wine, cook for 3 minutes until the harsh 'winey' smell is gone and mostly evaporates so you’re just left with tomato paste again.
Add ½ cup of beans (to thicken soup), stock, parmesan, salt and pepper. Stir, low heat, cover and simmer 3 minutes, stirring every now and then.
Use a stick blender to puree until smooth (or transfer to blender).
Add remaining beans, simmer 3 minutes. Stir in spinach until wilted, then stir in cream if using. Add more salt and pepper if needed.
Serve with crusty bread for dunking!