Using a chef’s knife and cutting board, dice the sweet onion, and slice the celery.Peel and slice the carrots in half and then slice in 1/2-inch pieces.
Make the Soup
In a medium to large Dutch oven, brown your sausage over medium-high heat.
Once the sausage has browned, add the prepared sweet onion, celery, and carrots. Toss in the dried thyme and parsley. Mix well. Allow to cook on medium heat for 5-7 minutes until the onion is just tender.
Pour in the chicken broth and stir to combine. Bring to a boil over medium-high heat.
Next, add two cans of navy beans to the soup. Puree or mash the beans from the third can and add to soup.
Finish by seasoning the soup with kosher salt and freshly ground black pepper. Cook for another 12-15 minutes until everything is nice and hot. Serves 4-6.