In a large pot over medium heat, warm the olive oil. Add the onion, carrots, and celery; sauté for about 5 minutes until softened.

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

Add the white beans and vegetable broth; bring to a simmer.

Incorporate rosemary and thyme; season with salt and pepper. Let simmer for about 20 minutes.

For creaminess, blend part of the soup with an immersion blender or regular blender before returning it to the pot.

Remove from heat and stir in lemon juice before serving hot with crusty bread.