Chop 1 bunch of parsley, keeping stems and leaves separate. Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Cook 1 diced medium onion and 3 minced large garlic cloves for 3-5 minutes.
Add 2 tablespoons of tomato paste, 2 diced large carrots, 2 diced celery stalks, the parsley stems, 1 teaspoon of Italian seasoning, 1 teaspoon of sweet paprika, and ½ teaspoon of chili flakes. Season with salt and pepper; cook for 5 minutes.
Drain and rinse 2 cans of cannellini beans. Add them with 4 cups of vegetable broth. Bring to a boil and cook for 5 minutes.
Partly cover and simmer for 20 minutes, until the vegetables are tender.
Add 2 heaping cups of spinach. Cover for 1-2 minutes, until wilted. Stir in the parsley leaves, ¼ cup of chopped dill and 2 tablespoons of white wine vinegar.
