1. Place a large skillet over medium-high heat; once hot, add the chorizo. Break it apart and spread it out in the pan to ensure even cooking. Add the carrot, onion, and celery and stir to combine. Cover, reduce heat to medium, and let cook for 3-4 minutes. Uncover to stir, cover again, and cook another 10-12 minutes, uncovering to stir every few minutes. Cook until the chorizo is nicely browned and the vegetables are soft, for a total of 15-17 minutes.

2. About 5 minutes before the sausage is done, place a saucepan over medium heat and add 2 tablespoons of olive oil and the garlic; sauté, stirring frequently, for 30 seconds to 1 minute. Add the Italian seasoning, stir for another 30 seconds, and add the beans. Stir to combine, reduce heat to low, and cover. Stir every couple of minutes until hot and then remove from heat. Keep covered until ready to serve.

3. Move the chorizo to the side of the skillet, add the remaining tablespoon of olive oil and half the container of spinach. Cover and let wilt for 2 minutes, uncover, add the remaining spinach and cover again for 2 minutes to let wilt. Once the spinach is wilted it is ready to serve.

4. Divide the ingredients evenly among four bowls, top with the optional avocado and cilantro or parsley.

Note: To make this meal plant based, use a vegan ground sausage instead of chorizo.