Heat the olive oil over medium heat in a large pot.

Add diced onion and cook until translucent, about 5 minutes.

Stir in minced garlic and cook for another minute until fragrant.

Add dried thyme and rosemary to infuse the flavors.

Stir in the drained and rinsed white beans.

Pour in the vegetable broth and stir gently.

Bring the mixture to a simmer and let it cook for 15-20 minutes.

Mash some of the beans with a fork or potato masher for a creamier texture.

Season with salt and pepper to taste and garnish with fresh parsley before serving.