Heat olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.

Add minced garlic, thyme, and rosemary. Cook for another minute until fragrant.

Add the drained white beans and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.

Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches and blend until creamy.

Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste. Heat through for another 5 minutes.

Ladle the soup into bowls and serve hot, garnished with fresh herbs if desired.