Parmesan Tomato Cannellini Bean Soup with Spinach

Ingredients

• 1 medium sweet onion, diced
• 4 garlic cloves, minced
• 5 ounces fresh spinach or frozen spinach
• 14 ounces fire-roasted tomatoes
• 28 ounces cannellini beans, drained and rinsed
• 1 cup heavy cream
• 1/2 cup finely grated Parmesan cheese, plus extra for serving
• 1 Parmesan rind
• 1 tablespoon olive oil
• Kosher salt, to taste
• Black pepper, to taste
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• Crushed red pepper, for serving
• 4 cups vegetable or chicken stock