Start by rinsing the dried white beans and soaking them overnight, or use canned beans, drained and rinsed. Prepare all your vegetables: chop the onion, slice the carrots and celery, and crush the garlic.
In a skillet over medium heat, warm a tablespoon of olive oil. Add chopped onions and sauté until translucent and fragrant, about 4 minutes, until they start to turn golden.
Add crushed garlic to the skillet and cook for another 30 seconds, until fragrant. Transfer the sautéed aromatics into the slow cooker.
Pour in the vegetable broth and add the drained beans, sliced carrots, celery, bay leaves, and dried thyme. Stir everything gently to combine.
Set the slow cooker to low and cook for 6 to 8 hours, until the beans are tender and the flavors meld beautifully. Check occasionally, adding more broth if it thickens too much.
Once cooked, remove the bay leaves and thyme sprigs. Use an immersion blender to blend part of the soup for a creamier, velvety texture, or leave some beans whole for extra heartiness.
Squeeze fresh lemon juice into the soup to brighten the flavors. Stir well and taste to adjust seasoning if needed.
Serve the soup hot, garnished with a drizzle of olive oil or fresh herbs if desired. Enjoy the comforting, hearty bowl that feels like a warm hug after a busy day.
