• 2 tablespoons extra-virgin olive oil
• 3 medium carrots, diced small
• 2 celery stalks, diced small
• 1 medium yellow onion, diced small
• 3 – 4 garlic cloves, minced
• 1 teaspoon dried thyme leaves
  
• Salt and ground pepper
• 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
• 1 can (28 ounces) diced tomatoes
• 4 cups vegetable broth
• 1/4 cup chopped fresh parsley
• Grated Parmesan, for serving

Heat oil, carrots, celery, and onion and cook until onion is translucent.  Add garlic and thyme and season with salt and pepper; cook about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes.

Great freezer soup for lunch and traveling to work.