Heat olive oil in a large pot. Add garlic and cook on medium heat for 1 minute.
Discard garlic and add onion to the same pot. Sauté for 7 minutes. Add mushrooms and cook for 7-10 minutes until all liquid evaporates.
Add 4 cups of broth, beans, thyme, salt and pepper. Reduce heat to medium low and cook soup for 15 minutes.
Remove the thyme from the pot. Take 1-2 ladles full from the pot and puree in a blender.
Transfer pureed soup back into the pot and adjust the seasoning if needed. If the soup is too thick, add another 1 cup of broth and bring soup to a boil, then remove from the heat.