Warm olive oil over medium heat, sauté chopped onions until translucent (about 3 minutes), then add minced garlic. Cook until fragrant, about 1 minute.

Pour in white beans and vegetable broth, increase heat to medium-high. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to meld flavors.

Use an immersion blender to puree until smooth, leaving a few bean bits for texture.

Stir in fresh spinach leaves and cook for 2–3 minutes until wilted and bright green.

Add chopped fresh thyme, salt, and black pepper to taste. Finish with a squeeze of lemon juice.

Ladle the soup into bowls, drizzle with extra olive oil, and garnish with thyme sprigs or cracked pepper. Serve hot.