In a large pot over medium heat, add olive oil and sauté onion, garlic, celery, and carrots until softened, about 5-7 minutes.

Add sliced sausage and cook until well-browned, about 5-6 minutes.

Pour in broth and add white beans, season with salt, pepper, and herbs. Bring to a boil, then reduce heat and simmer for 30 minutes.

Use an immersion blender to puree the soup to desired creaminess, leaving some beans whole for texture.

Stir in cream and let simmer gently for 5 minutes. Adjust seasoning to taste.

Serve hot, garnished with fresh herbs or sausage slices. Enjoy!