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Remove the casing from the chorizo or sausages and cut the meat into small pieces. Heat the olive oil in a medium-sized pot over medium to high heat. Fry the chorizo for 5 minutes until nicely browned.
Add the onions, celery, and carrots and sauté for 2 minutes, stirring constantly. Add the garlic and tomato paste, mix well, and cook for another 2 minutes.
Add the drained beans and and sundried tomatoes.
Pour in the vegetable broth, add the thyme and simmer over low heat for 30 minutes, or up to 1 hour if you want an even creamier soup.
Remove the thyme sprigs, then stir in the cream, Parmesan, and spinach. Season with salt and pepper. Let simmer gently for another 2 minutes until the spinach wilts.
Serve hot, garnished with extra Parmesan and fresh thyme leaves if desired.