Vegetable-Bean Soup

Name: Vegetable-Bean Soup
Ingredients: 2 tablespoons extra-virgin olive oil; 2 medium carrots, diced small; 2 celery stalks, diced small; 1 medium yellow onion, diced small; 3 garlic cloves, minced; 1 teaspoon dried thyme; Coarse salt and ground pepper; 2 cans (15.5 ounces each) cannellini beans, rinsed and drained; 1 can (28 ounces) diced tomatoes; 4 cups low-sodium vegetable broth; ¼ cup chopped fresh parsley; Grated Parmesan, for serving