In a large sauté pan, heat the olive oil, then add the onions, carrots, and celery, and cook over low heat for 10 to 15 minutes, until tender.
Add the parsley, garlic, rosemary, and thyme and cook for 1 more minute. Add the beans and chicken stock. Cook for 15 – 20 minutes until the stock makes a little sauce, adding more stock if necessary.
Finish with the Parmesan cheese. Garnish with chopped parsley.
