Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil

Meanwhile, finely dice 1 small onion and roughly chop 4 cloves garlic

Add the onion and garlic into the stock pot with the olive oil, mix continuously, after 3 minutes and the onion is translucent, add in 1/2 tsp sweet smoked Spanish paprika and 1/2 tsp dried thyme, quickly mix together, then add in 2 1/2 cups of canned white beans (drained & rinsed) and season with sea salt & black pepper, gently mix together

Once everything is well mixed, add in 3 cups vegetable broth and pinch in 1/4 tsp saffron threads, raise to a high heat and give it a mix

When the broth comes to a boil, place a lid on the stock pot and lower to a low-medium heat

After 15 minutes, remove the lid, add in 1 cup fresh spinach (roughly chopped) and mix together until wilted, about 30 seconds, then remove the stock pot from the heat

Transfer the soup into shallow bowls, finely grate a kiss of Manchego cheese over the soup and sprinkle with finely chopped parsley, serve at once, enjoy!