Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the baguette(s) horizontally. Halve, peel, and thinly slice the onion(s). Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Pick the rosemary leaves off the stems; roughly chop the leaves.

Place the halved baguette(s) on a sheet pan, cut side up; evenly top with the softened butter. Toast in the oven 7 to 9 minutes, or until lightly browned. Transfer to a cutting board; halve each piece crosswise.

Meanwhile, in a medium pot (or large for 4 servings), heat a drizzle of olive oil on medium until hot. Add the sliced onion(s). Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the chopped rosemary and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the beans (including the liquid). Cook, stirring occasionally, 1 to 2 minutes, or until heated through. Carefully add the broth; heat to boiling on high. Once boiling, reduce the heat to low. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the soup topped with the parmesan and as much of the chile peppers as you’d like, depending on how spicy you’d like the dish to be. Serve the garlic bread on the side. Enjoy!