Rinse the dried beans under cold water to remove any debris.

Soak the beans overnight in a large bowl of water.

In a large pot, heat the olive oil over medium heat.

Add the chopped onion, carrots, and celery, cooking until softened, about 5 minutes.

Add the minced garlic, thyme, and cumin. Sauté for an additional minute until fragrant.

Drain the soaked beans and add them to the pot along with the vegetable broth.

Stir in the bay leaf, and season with salt and pepper.

Bring the soup to a boil, then reduce to a simmer.

Cover the pot and let it cook for 40 minutes, until the beans are tender.

Blend part of the soup with an immersion blender if preferred for a creamier texture.