Wash and chop 1 cup each of carrots and celery into small, evenly sized pieces. Rinse and drain a can of cannellini beans. Finely chop about 2 tablespoons each of fresh rosemary, thyme, and parsley.

In a large pot, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the chopped rosemary and thyme, sautéing for 2–3 minutes. Then, add the chopped parsley and cook for an additional minute.

Incorporate the chopped carrots and celery into the pot, stirring well for about 5 minutes until they soften and brighten in color.

Pour in 4 cups of vegetable broth and stir in the rinsed cannellini beans. Increase temperature to a gentle boil, then reduce to low heat and simmer uncovered for at least 30 minutes.

Taste and adjust seasoning with salt and pepper as needed. Drizzle with olive oil before serving hot, ideally with a slice of crusty bread.