1. Heat olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it up with a spoon, about 5-7 minutes.
2. Add the diced onion and garlic to the pot. Sauté until the onion becomes translucent, around 3 minutes.
3. Add the white beans, chicken broth, water, and thyme. Stir well and bring to a simmer.
4. Reduce heat and let the soup simmer for about 20 minutes, allowing the flavors to meld together.
5. Using an immersion blender, blend the soup until it reaches your desired creaminess. I like mine partially blended for a mix of textures.
6. Season with salt and pepper to taste. Stir in the spinach and cook until wilted, about 2 minutes.
7. Finish with a splash of lemon juice for a touch of brightness, if desired.

Cooking in my kitchen is often accompanied by the laughter of my kids. They love helping me stir the pot, just like I did with my dad. This soup is perfect for involving little helpers, as it doesn’t require any precise measurements or complicated techniques.