Step 1

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.

Step 2

Stir in the minced garlic and cook for 1 minute until fragrant. Add the sprigs of rosemary and thyme.

Step 3

Add the rinsed cannellini beans and crushed tomatoes to the pot. Stir to combine.

Step 4

Add the chicken or vegetable stock and Parmesan rind (if using). Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes.

Step 5

Remove the herb sprigs and Parmesan rind. Taste the soup and season with salt and pepper as needed.

Step 6

For a creamier texture, use an immersion blender to partially puree the soup, leaving some beans and vegetables intact. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.

Step 7

Ladle the soup into bowls and garnish with fresh parsley and a drizzle of olive oil. Serve with crusty bread or a side salad.