1 - Put 2 tablespoons of the oil in a large pot over medium heat.

2 - When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.

3 - Heat the oven to 500 degrees.

4 - Drain the beans; if they’re canned, rinse them as well.

5 - Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme.