Prepare the Beans: If using dried shelly beans, rinse them thoroughly and soak them in water overnight. If using fresh shelly beans, shell them and rinse them under cold water.
Cook the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onions, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add Garlic and Herbs: Add the minced garlic, dried thyme, and bay leaf to the pot. Cook for another 1-2 minutes until the garlic becomes fragrant.
Simmer the Soup: Add the shelly beans to the pot along with the vegetable or chicken broth. Stir well, bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 30-40 minutes, or until the beans are tender and fully cooked.
Season the Soup: Once the beans are tender, season the soup with salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.
