fresh Italian parsley, roughly chopped for garnish
In a medium pot, heat 2 tbsp olive oil over medium heat and add the garlic, shallot, carrot, celery, thyme, a pinch of sea salt, and some freshly ground black pepper. Sauté until vegetables are tender, about 5 minutes.
Add the cannellini beans, a bay leaf, the crushed tomatoes, and chicken stock. Bring the soup to a boil and then reduce the heat to a simmer. Cook for 30 minutes.
Taste. Season with sea salt and black pepper as needed. Scoop the soup into individual bowls and finish with olive oil, some fresh parsley, black pepper, and a generous grating of parmigiano reggiano.