Prepare the broccoli rabe: blanch in boiling water for 2 minutes. Transfer to a large bowl of ice water to stop cooking. Wring and let dry on paper towels. Chop into bite sized pieces.

Heat oil in a 10-12" skillet over medium heat until shimmering. Add leeks and potatoes, and cook until leeks are soft. Add fennel and garlic and sautee until the garlic is fragrant (just 30 seconds or so).

Scoot the vegetables to one side of the pan and add a splash of oil to the cleared side. Spoon the tomato paste into the oil and sprinkle the paprika on top. Stir until a fragrant paste forms, then mix into the vegetables.

Add the tomatoes (and juices), beans, red peppers, sun-dried tomatoes, capers, Italian herbs, and a big pinch of salt. Stir well to mix.

Reduce heat to medium-low, so that the tomatoes don't sputter. Cook for 15 minutes, or until the potato disks can easily be crushed in half.

Stir in the broccoli rabe and spinach. Cook until spinach wilts (just a few minutes).

Sprinkle some of the cheese and fresh parsley over the pan, and taste. Add salt as needed to make the flavors pop.

Serve with the remaining cheese and parsley on the side.