Preheat oven to 350F.
Heat large pot over medium heat. Add olive oil and sauté onions until translucent, 5-7 minutes. Add garlic and sauté until fragrant.
Pour stock, potatoes, beans, and spinach. Bring to boil and simmer, uncovered, for 20 minutes.
Remove from heat and add basil/parlsey.
To make crostini, combine olive oil, rosemary, and garlic. Smash garlic and rosemary into olive oil to create paste.
Divide mixture on top of bread slices.
Bake until crispy, 20-25 minutes. Will keep in refrigerator for 7 days.
Serve and enjoy!