Begin by finely chopping the carrots, celery, and onions. Aim for uniform pieces to ensure even cooking.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the onions and sauté for about 5 minutes until translucent.

Stir in the carrots and celery, cooking for an additional 5–7 minutes until aromatic.

Add the rosemary, thyme, and parsley, then pour in the vegetable broth and bring to a gentle simmer for 10 minutes.

Add the cannellini beans, stir gently, reduce heat to low, and simmer for an additional 20–30 minutes.

Taste the soup and adjust seasoning with salt and pepper. Drizzle with olive oil before serving.