Chop carrots, celery, onions and garlic and set aside.

Dice tomatoes leaving the skin on.

In a large Dutch oven or pot with a thick bottom heat olive oil, add carrots, onions and celery and sauté on low stirring from time to time until softened, about 5-10 minutes. Add garlic, rosemary, salt and pepper and cook stirring another minute or so until fragrant.

Add chopped tomatoes, stir, turn the heat up to medium-low and cook together stirring a couple more minutes.

Pour in the broth, cover with a lid and cook the soup until the carrots are soft and tomatoes start falling apart, about 20-30 minutes. Turn off the heat.

Stir in one and a half cans of white beans. Reserve the remaining ½ can to be added as garnish at the end. If you prefer all the beans to be blended, add 2 whole cans of beans to the soup at this stage.

Using an immersion blender, blend the soup until smooth. You can also blend the soup in a standup blender by cooling the soup until no longer hot and blending in batches.

Give the soup a taste and season with more salt and pepper, if needed.

Serve hot with reserved white beans, croutons, fresh basil and more rosemary, if desired.