Dice the onion and mince the garlic.

Heat olive oil in a large heavy-bottomed pot over medium heat for 1 minute until shimmering.

Add diced onion and cook, stirring occasionally, for 4–5 minutes until translucent.

Stir in minced garlic, dried thyme, dried rosemary, and red pepper flakes; cook for 1 minute until fragrant.

Pour in vegetable broth, scraping up any bits from the bottom of the pot.

Add the drained and rinsed white beans; stir to combine.

Increase heat to medium-high and bring to a gentle simmer, then reduce heat to medium-low.

Simmer uncovered for 20–25 minutes, stirring occasionally, until the beans are creamy and the liquid has thickened.

Season with kosher salt and black pepper during the last 5 minutes of cooking.

For a creamier texture, blend 1 cup of the beans with an immersion blender and stir back into the pot.

Remove from heat, stir in chopped parsley and lemon zest if using, and serve hot.