Preparation Steps

• Drain and rinse the soaked beans.
• Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
• Add garlic, thyme, and rosemary and cook for another minute until fragrant.
• Add the drained beans and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 45 minutes, or until the beans are tender.
• Use an immersion blender to partially blend the soup until it reaches your desired consistency. Alternatively, you can remove a few cups of soup and blend it in a regular blender before returning it to the pot.
• Season with salt and pepper to taste. Serve hot.