In a large stock pot or Dutch oven over medium heat, add cooking oil and onions. Saute the onions until translucent and slightly caramelized, about 5 minutes. Then, add the minced garlic and sauté for 1-2 minutes, or until fragrant. Add the chopped mushrooms and fresh rosemary. Cook for 5-7 minutes, or until tender.
Add the spices, white beans, fresh thyme, and broth. Mix well and bring the mixture to a boil. Then, reduce the heat to medium-low and allow the soup to simmer uncovered for 20 minutes.
Take 2 ladles full of mushrooms and beans from the pot (without the liquid) and puree in a blender to form a thick paste.
Stir the puree into the pot. Taste and season the soup to your taste, adding more salt and pepper as desired.
Remove the soup from the heat. Pour into your favorite bowl. Garnish with freshly cracked black pepper, fresh parsley, and crispy beans. Serve with {gluten-free} bread or crackers.