Easiest White Bean Soup

This is in no way my own creation, but it was definitely made on the fly and proved to be quick, easy and soothing. Excellent with bread and salad, probably fabulous with grilled cheese:

3 cans white beans
2 Tbsp. olive oil
1 32 oz container organic chicken broth or veggie broth
3-4 carrots, scrubbed and diced
3-4 celery stalks, rinsed and diced
2-10 garlic cloves to taste, minced
1 medium onion, minced
ground black pepper to taste
sea salt to taste
dried rosemary to taste
dried thyme to taste

1. Heat olive oil in a large pot, then add garlic and onion and stir until soft and sweaty.
2. Add carrots, celery, and any other veggies you have on hand. Cook on low-medium for a bout five minutes, stirring occasionally.
3. Add all remaining ingredients and bring to a simmer. Cook for about 5-10 minutes, depending on how soft you like your veggies.
4. Using a large measuring cup or a mug, carefully remove about half of the soup and process until smooth in a blender or food processor. Try to get an equal ratio of broth and chunks when you do this.
5. Return the blended soup to the pot, stir together, and serve (with a little chopped fresh herbs on top if you want to get fancy).