Peel and slice the onion, then dice the celery, carrots and squeeze the garlic.
Measure and prepare the remaining ingredients for quick soup assembly.Drain and rinse the white beans. Gently heat the oil in a large saucepan and fry the onions, celery and carrots until soft.
Add the garlic and spices (Italian seasoning) and sauté for another minute or so.
Add the broth, a sprig of rosemary and the beans.
Bring the soup to a boil, then reduce the heat to low but leave to simmer gently.Cook for about 15 minutes or until vegetables are tender and beans are heated through. Taste and season (salt and pepper) to taste. You can also add some herbs.
Once the soup is hot and ready, garnish with grated Parmesan and serve with toasted bread.
