Begin by soaking the navy beans in water overnight.

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

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

Stir in the minced garlic and sauté for another minute.

Drain the soaked beans and add them to the pot, followed by the broth.

Add dried thyme, bay leaf, salt, and pepper to taste.

Increase the heat until the mixture reaches a boil.

Once boiling, reduce heat and let it simmer for about 1 hour, until beans are tender.

If desired, use an immersion blender to blend a portion of the soup for a creamier texture.

Remove the bay leaf and stir in fresh parsley before serving.