Heat a large pot over medium heat and add olive oil. Once shimmering, add onions, carrots, and celery. Sauté for 5–7 minutes until fragrant.

Add chopped fresh herbs to the pot and cook for 1–2 minutes, allowing flavors to meld.

Add rinsed beans and vegetable broth, increase heat to simmer, then reduce heat and let it bubble for 30 minutes.

Continue cooking for another 10–15 minutes until the vegetables are tender but retain some texture.

Remove from heat and drizzle with more olive oil. Adjust seasoning and serve hot, garnished with Pecorino cheese if desired.