Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery, and sauté for 5-7 minutes until softened.

Stir in minced garlic and cook for 1 minute until fragrant.

Add diced potatoes, vegetable broth, thyme, and rosemary. Bring to a boil.

Reduce heat to a simmer, cover, and cook for 15-20 minutes until potatoes are tender.

Add cannellini beans and simmer for 10 minutes more.

For a creamier texture, mash some of the beans and potatoes in the pot.

Season with salt and pepper to taste.

Serve hot with your favorite toppings or sides.