Heat the olive oil in a large pot over medium heat. Add the onion and garlic with a pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 minutes.

Stir in the tomato paste, basil, oregano, and thyme. Continue to cook for 5 more minutes, stirring often, until the tomato paste darkens.

Add the tomatoes, beans, stock, and parmesan rind. Bring to a boil, then reduce to a simmer and cook for 20 minutes, covering for the last 10 minutes.

Remove the lid and stir in the cream. Add the parmesan cheese and spinach. Cook for 5 to 10 more minutes, stirring often, until the cheese melts and the spinach wilts.

Season with additional salt and pepper. Serve hot, topped with extra parmesan cheese and crushed red pepper.