This simple soup is delicious made the night before and reheated the next day.
Heat olive oil in a medium pot set over medium-high heat. Add the onion and carrot, and saute, stirring frequently, until the onion is translucent, about 5 minutes.
Add the beans, bay leaf, thyme, chicken stock, and 1 cup water, and let simmer until beans are tender, about 1 1/2 hours. Season with salt and pepper, and garnish with parsley if desired.