Drain both cans of cannellini beans but reserve 1/2 cup of the liquid. In a medium bowl, place 1/2 cup of beans and 1/2 cup of the liquid, and with a fork, mash into a puree. Set aside.

In a large stockpot, heat olive oil over medium-high heat. Add leeks, onion, carrots, celery, garlic, rosemary, and sage. Sweat vegetables for 10 min., stirring occasionally. Add drained beans, bean puree, vegetable stock, tomato paste, anchovy paste, salt, pepper, and garlic powder. Bring to a boil, then lower heat to a simmer and partially cover for 40 min., stirring occasionally. Turn off heat and wilt in the spinach, then add romano cheese. Cover and let sit for 10 min. Serve warm with extra romano cheese on top.