1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the sliced garlic and sauté gently until fragrant and golden, about 1-2 minutes. Be careful not to burn the garlic—it should smell sweet, not bitter.
2. Add the chopped onion and red pepper flakes (if using) to the skillet. Cook, stirring occasionally, until the onion softens and turns translucent, about 5 minutes. This slow sauté builds the base flavor, much like my mother’s kitchen on a Sunday morning.
3. Stir in the drained white beans and thyme. Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for 5 minutes, so the beans absorb some of the aromatic broth.
4. Add the chopped spinach in batches, stirring until it wilts down each time. This part always reminds me of helping Nonna Rosa in her garden, gathering fresh greens to add to the pot.
5. Once all the spinach has wilted and blended with the beans, season the dish with salt, pepper, and lemon juice. Adjust seasoning to your taste—sometimes I add a little more lemon for brightness, especially when serving with something richer on the side.
6. Remove from heat and drizzle with a touch more olive oil. If you like, sprinkle grated Pecorino Romano or Parmesan cheese over each serving for a creamy, salty finish that echoes the traditional flavors of coastal Italy.

Pro tip: Cooking the garlic gently and adding the greens gradually ensures each ingredient shines. My daughters love helping me with this step, watching the spinach magically disappear into the beans—a little kitchen magic I treasure passing down.