Wash and chop the vegetables: Dice two carrots, two celery stalks, and one onion into small, uniform pieces.

In a large pot, heat three tablespoons of extra virgin olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes until softened.

Stir in a handful of freshly chopped rosemary, thyme, and parsley, cooking for another 1-2 minutes.

Pour in six cups of low-sodium broth, covering the sautéed vegetables. Add two cups of drained beans. Bring to a gentle boil, then reduce to low and simmer for 20-30 minutes.

Taste the soup and add salt and pepper as needed. Remove from heat and serve in bowls with a drizzle of olive oil.