In a saucepan, over medium to low heat, add olive oil, onions, garlic, and rosemary stirring constantly for 4 minutes.
Add fire roasted diced tomatoes and sugar, simmer, stirring, until liquid is evaporated.
Add Italian seasoning, chili flakes, and chicken broth, stirring often and bring broth to a boil and reduce heat, add Cannellini beans, simmer for 20 minutes. Remove Rosemary Sprig from Stew.
Add Spinach, sauté until wilted and remaining liquid has evaporated. Add salt and pepper.
Remove from heat, top with parsley, parmesan cheese and bacon and drizzle oil, and ready to serve with garlic bread.
Ingredients: Bok-Choy, Carrots, Snow peas, Red Cabbage, Pho Soup base (vegetable juice concentrates [onion, mushroom, carrot, celery, garlic], maltodextrin, sugar, salt, yeast extract, natural flavour, xanthan gum).