In a large pot, heat 2 tablespoons of olive oil or butter over medium heat until shimmering. Add one chopped yellow onion, sautéing until translucent, about 5 minutes.

Stir in 3 minced garlic cloves and cook for another 1-2 minutes until fragrant. Add 1 tablespoon of Italian seasoning along with salt and black pepper to taste, mixing everything well.

Add 2 sliced carrots to the pot and sauté for about 5 minutes, stirring occasionally until the carrots soften slightly.

Carefully pour in 4 cups of chicken broth and bring to a gentle simmer over medium-high heat. Once simmering, add 2 cans of drained white beans and warm through for 10-15 minutes.

Stir in 2 cups of shredded cooked chicken and 1 cup of heavy cream, letting the soup simmer for an additional 5-10 minutes.

Stir in ½ cup of grated Parmesan cheese and adjust seasoning with more salt and pepper as needed. Allow to melt completely.

Ladle the warm soup into bowls and serve immediately with crusty bread or a fresh salad.