Heat 2 tablespoons extra virgin olive oil in a large heavy Dutch oven or soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 6 to 7 minutes until vegetables soften and onions turn translucent.

Stir in minced garlic, fresh rosemary, thyme, ½ teaspoon kosher salt, and black pepper. Cook for 60 seconds until intensely fragrant, taking care not to burn the garlic.

Add the drained cannellini beans and pour in 4 cups of broth. Bring the soup to a lively boil over high heat, then reduce heat to medium-low and simmer uncovered for 10 minutes to marry the flavors.

To achieve luxurious natural creaminess without flour: ladle out 1 cup of beans and broth into a heat-proof cup and blend with an immersion blender (or mash thoroughly against the pot side with a potato masher), then stir back into the simmering pot.

Lower heat to low. Stir in the heavy cream and freshly grated parmesan cheese until fully melted and integrated into a glossy, velvety golden broth.

Add the fresh baby spinach in two batches, stirring gently for 1 to 2 minutes until just wilted into vibrant emerald ribbons. Remove from heat, stir in fresh lemon juice, adjust salt and pepper, and ladle warm into shallow bowls with crusty artisan sourdough bread.