Step 1

Heat olive oil in a large pot over medium heat. Add onions and thyme and cook until onions are translucent, about 5 minutes. Add carrots, cauliflower and celery. Cook until vegetables are soft, about 8 minutes. Add garlic and sauté until lightly browned.

Step 2

Pour in chicken broth and bring to a low simmer. Add cannellini beans and potatoes.

Step 3

Cook until potatoes are fork tender, about 10 minutes. Add parsley and season with salt and pepper.