Warm the olive oil in a large pot over medium-high heat. Add the chorizo slices and cook, stirring occasionally, until browned, about 3 minutes. Remove the cooked chorizo with a slotted spoon and set it aside on a plate lined with a paper towel.

In the same pot, stir in the tomato paste, cumin, and smoked paprika. Cook for about 2 minutes, stirring often, until the mixture darkens and becomes fragrant. Add the diced carrots, celery, onion, and chopped garlic. Continue to cook while stirring, until the vegetables soften, approximately 5 minutes. Pour in the white beans, canned diced tomatoes (with their juices), and 2 cups of water. Add the salt, thyme sprigs, rosemary sprigs, and bay leaf. Stir well to combine. Raise the heat to bring the mixture to a boil, then return the browned chorizo to the pot. Lower the heat to a gentle simmer, allowing the mixture to cook uncovered for 25–30 minutes, until it thickens and the tomatoes break down. Remove the herb sprigs and bay leaf before continuing.

Stir in the baby spinach and cook just until it wilts. Add the sherry vinegar and freshly ground black pepper, then taste and adjust the seasoning as needed. Serve the dish in warmed bowls, garnished with a drizzle of olive oil for extra richness.