In a dutch oven with 2 tbsp olive oil, sweat down fennel, onion for about 5 minutes, add in garlic and basil and cook for another 2-3 minutes until aromatic.
Stir in fire roasted tomatoes, canellini beans, barley salt and pepper. Bring to a bowl, then reduce to a simmer. Let cook for about 30 minutes until barley is tender.
Add in spinach and stir until wilted. Top with Parmesan cheese and serve with bread.