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Heat your oil in a pan, then add the minced garlic. Saute for 1 minute or so until just beginning to turn golden.
Add your beans to the pan, stirring them into the garlic. Use the back of your spoon to crush about ⅓ of the beans into a paste, which will help to thicken the creamy beans.
Pour in your vegetable stock, oregano. Leave the beans to simmer for 10 minutes while you make the pesto.
To make the pesto, finely dice your basil and chives and mix them with the remaining extra virgin olive oil and the lemon juice.
Add the chopped spinach to the beans, stir until wilted. Season with salt and pepper.
Remove the pan from the heat and swirl in your pesto.
Serve with lemon zest and more black pepper to taste!