Heat the oil in a large Dutch oven over medium heat until shimmering.

Sauté the diced yellow onion for about 5 minutes until translucent and golden.

Add the minced garlic and cook for 1 more minute until fragrant.

Incorporate the drained and rinsed cannellini beans and diced tomatoes, along with thyme and red pepper flakes. Stir well and cook for 2-3 minutes.

Pour in the vegetable broth and bring to a gentle boil.

Reduce heat to a simmer, cover, and cook uncovered for 20-25 minutes.

Optional: Blend about one-third of the soup for a creamier texture.

Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.

Season to taste with salt and black pepper.

Serve hot, optionally topping with freshly ground pepper or vegan Parmesan cheese, alongside crusty bread.