Stir in the minced garlic and thyme, cooking for another minute until fragrant.
Pour in the drained white beans and broth. Bring the mixture to a gentle boil, allowing the flavors to marry together beautifully for about 10 minutes.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer it in batches to a countertop blender.
Return the blended soup to the pot, and stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste.
For an added touch of freshness, toss in the chopped spinach. Allow to cook for an additional 2 minutes until the spinach is wilted.
Notes
This creamy white bean and Parmesan soup is a comforting, nutritious powerhouse packed with flavor and easy to make in just 30 minutes.
