1. Heat the olive oil in a large skillet or saucepan over medium heat.

2. Add the chopped shallot and cook for 3 to 4 minutes until softened.

3. Stir in the minced garlic and fresh thyme, then cook for 30 seconds until fragrant.

4. Add the white beans and vegetable broth, then bring everything to a gentle simmer.

5. Cook for 6 to 8 minutes, lightly mashing some of the beans with the back of a spoon to create a creamy texture.

6. Reduce the heat to low and stir in the grated Parmesan cheese until melted.

7. Add the lemon zest, lemon juice, salt, and black pepper, then stir well.

8. Taste and adjust the seasoning if needed, adding a splash of broth if the beans are too thick.

9. Spoon into bowls and serve warm with toasted crusty bread.