1. In a large pot, heat about 1 tbsp of sun-dried tomato oil over medium heat. Sauté the diced onion, celery, and carrot with salt, pepper, Italian seasoning, and calabrian chili for a few minutes.
2. Clear a center in the pot and add your preferred protein. Allow a crust to form, then flip and break up with a wooden spoon. Cook through and combine with the veggies.
3. Add the thyme, rosemary, and minced garlic. Stir and cook for another minute.
4. Clear a center in the pot again and add the tomato paste. Let it cook in the pan for 1-2 minutes before stirring with the rest of the ingredients. Stir and cook for another minute or two.
5. Deglaze with white wine, scraping up any brown bits on the bottom. Let it simmer for 1-2 minutes.
6. Pour in the beans and chicken broth, and season with salt and pepper to taste. Bring to a boil, then reduce heat to low.
7. Add in the parmesan rind and bay leaf. Cover and simmer for 20 minutes.
8. After 20 minutes, discard the bay leaf and parmesan rind (if you can find it) and finish with the sun-dried tomatoes, parmesan cheese, half-and-half, and spinach. Stir until the spinach is wilted.
9. Serve and top with more parmesan, lemon juice, and black pepper. Enjoy with crusty bread!
