Heat oil in a large saucepan over medium high heat. Add chorizo. Cook, stirring for 4-5 minutes or until crisp. Drain excess oil from pan. Add passata sauce and stock. Bring to the boil.
Place all the beans to the soup. Reduce heat to low. Simmer for 15 minutes. Add spinach. Stir until spinach wilts. Ladle soup into bowls. Serve with crusty bread and enjoy.