In a large soup pot, heat 2 tablespoons of olive oil over medium heat until shimmering. This will take about 1-2 minutes.

Add 1 chopped onion, 2 diced carrots, and 2 diced celery stalks to the pot, sautéing for 5-6 minutes.

Stir in 4 minced garlic cloves alongside 1 tablespoon each of fresh rosemary and thyme.

Add 6 cups of low-sodium chicken or vegetable broth, along with 2 cans of drained and rinsed cannellini beans and 1 bay leaf.

Bring the mixture to a rolling boil over high heat, then reduce to a simmer. Cook uncovered for 25-30 minutes.

For a creamier texture, use an immersion blender to puree part of the soup until it reaches your desired consistency.

If you want an extra touch of creaminess, stir in 1/2 cup of heavy cream now, and then season to taste with salt and pepper.

Ladle the soup into warm bowls and top each with chopped fresh parsley and, if desired, a sprinkle of grated Parmesan cheese.