Begin by dicing the carrots, celery, and onions into small, even pieces. Heat a large pot over medium heat and add a swirl of olive oil. Sauté the vegetables for about 5-7 minutes until softened and the onions become translucent.

Pour in about 4 cups of vegetable broth. Increase the heat and bring to a gentle simmer. Allow the mixture to simmer for 5 minutes.

Stir in a generous handful of finely chopped fresh herbs and your choice of beans. Lower the heat and let it cook gently for 20-30 minutes.

Taste the soup after simmering, and season with salt and pepper to your preference. Consider adding a splash of lemon juice.

Drizzle a bit of olive oil over each bowl before serving. Ladle the warm soup into bowls and garnish with additional fresh herbs if desired.