In a large saucepan, heat oil or cook bacon. Sautee onion in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, salt, rosemary & thyme. Bring to a boil, reduce heat, and then simmer for 15 minutes. Blend the remaining can of beans till smooth. Pour into soup. Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.