Wash and chop the carrots, celery, and onion into small, even pieces. Set aside.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened.

Pour in 6 cups of vegetable broth and add the fresh herbs. Increase heat to bring to a gentle simmer.

Stir in 1 can of rinsed beans and let the soup simmer uncovered for an additional 15-20 minutes.

Taste the soup and adjust seasoning. Drizzle with olive oil before serving, garnishing with Pecorino cheese and crusty bread if desired.