Begin by finely dicing the carrots, celery, and onions. In a large pot, heat a drizzle of olive oil over medium heat.

Add the chopped vegetables and sauté for about 5-7 minutes, stirring occasionally, until they soften and the onions turn translucent.

Once the vegetables are softened, add your freshly chopped herbs, stirring them into the mixture.

Allow the herbs to cook for about 2-3 minutes, releasing their aromatic oils.

Pour in the vegetable broth, ensuring it covers the vegetable-herb mixture. Add your choice of beans.

Increase the heat to bring the soup to a gentle simmer, which should take about 5 minutes.

Reduce the heat to low and let the soup simmer gently for 20-30 minutes, stirring occasionally.

Remove it from heat, drizzle some olive oil on top before serving, and ladle into bowls.