Heat oil and garlic in large, deep skillet on medium until garlic is light golden brown, about 2 minutes. Remove from heat, add 4 cups water and whisk in bouillon base. Add orecchiette and thyme and bring to a boil. Reduce heat and simmer, stirring frequently, until orecchiette is firm-tender, 10 to 12 minutes. Fold in beans, spinach, Parmesan, and ½ teaspoon pepper and cook until beans are heated through, about 2 minutes.