The key to this dish lies in selecting the right ingredients—fresh herbs and quality beans make all the difference. When I first started making this soup, I used canned beans for convenience, but soaking and cooking dried beans yourself adds a creamier texture and richer flavor that’s worth the little extra effort. I also love using homemade vegetable stock if I have it on hand; it deepens the savory notes without overpowering the delicate beans.

• 1 cup dried white beans (cannellini or Great Northern), soaked overnight and drained (or 2 cans, drained and rinsed)
• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable stock (homemade or low-sodium store-bought)
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Optional: pinch of red pepper flakes for subtle heat
• Fresh parsley, chopped, for garnish

If you’re short on fresh herbs, dried rosemary and thyme can be used—just reduce quantities by half since dried herbs are more concentrated. For a creamier soup, stirring in a splash of good-quality olive oil before serving always feels like a little extra indulgence.