Build the aromatic base

• Heat the olive oil in a large cast-iron skillet over medium heat.
• Add the chopped onion and thyme sprigs; cook, stirring occasionally, until softened.
• Add the minced garlic, salt and crushed red pepper; cook, stirring often, until fragrant.

Add broth, lemon and beans

• Stir in the vegetable broth, lemon zest and lemon juice; bring to a boil over medium-high heat.
• Add the rinsed beans and cook, stirring occasionally, until heated through.

Serve

• Divide the beans and broth among 4 bowls.
• Sprinkle with the Parmesan and garnish with crushed red pepper and lemon zest if desired.
• Serve with the toasted baguette.