Heat olive oil in a large dutch oven and add onions, carrots and celery and cook over medium to low heat for 5-7 mins to soften the vegetables. Season with salt and pepper and add some chili flakes if desired.
Add in the garlic and cook another minute then add in the drained and rinsed white beans and cook for about 3 mins stirring constantly to break down some of the beans as this will thicken your soup and bring flavor into the beans.
Add the tomato paste and stir another minute before adding the white wine to deglaze your pot and scrape up any bits stuck to the bottom.
Add the vegetable stock, bay leaves, thyme and bring to a boil, then reduce the heat and cover and cook 45 mins checking every 10 mins to adjust liquid and add water depending on how thick you want your soup. I usually add 1.5 cups.
Remove bay leaves, season with salt and pepper to your preference and serve with crusty bread to dip.