Heat the olive oil in a large pot over medium heat.

Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Stir in the diced carrots and celery, cooking for another 5 minutes.

Add the minced garlic and cook for 1 minute until fragrant.

Pour in the vegetable broth and bring to a boil.

Add the diced potatoes, green beans, diced tomatoes, dried thyme, and dried rosemary.

Season with salt and pepper.

Reduce heat and let the soup simmer for about 20-25 minutes or until vegetables are tender.

Taste and adjust the seasoning if needed.

Serve hot and garnish with fresh parsley if desired.