In a 5.5 quart stockpot, such as the one shown from Xtrema, heat olive oil over medium heat. Add onions and cook about 3-5 minutes. Add the garlic, carrots, celery, fennel, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes. 

To the stockpot, add the broth and beans. Bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors and the vegetables soften.

Remove from heat and serve immediately. To garnish, sprinkle fresh parsley and vegan parmesan cheese.