In a Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced yellow onion and sauté for about 5 minutes, stirring occasionally until softened.

Incorporate 3 minced garlic cloves into the pot and cook for an additional minute, stirring to avoid burning.

Add 2 cans of drained and rinsed cannellini beans, 1 can of diced tomatoes, and 1 teaspoon of dried thyme to the pot. Stir well, and add 1/4 teaspoon of crushed red pepper flakes if desired.

Pour in 4 cups of vegetable broth, stirring everything together. Increase heat to high to bring to a boil.

Once boiling, reduce heat to low and let simmer uncovered for 20-25 minutes.

For an extra creamy texture, blend about one-third of the soup with an immersion blender.

Bring the soup back to a gentle simmer and fold in 4 cups of fresh spinach. Cook for 2-3 minutes until the spinach wilts.

Taste and season with salt and black pepper as needed before serving.

Ladle into bowls and serve hot, garnished with freshly ground pepper or vegan Parmesan if desired.