Prepare vegetables: Peel carrot and slice on a bias into ¼-inch thick pieces. Slice celery into ¼-inch thick pieces. Thinly slice onion. Mince garlic.

Heat a large skillet over medium-high. Add 2 tablespoons olive oil. Once heated, add carrots, celery and onion. Cook for about 5 minutes, until onion is translucent and veggies soften. Add in minced garlic and cook for 1 minute.

Add diced tomatoes and their juices, along with vegetable stock, bay leaves and salt and pepper. Stir and bring to a boil. Reduce to simmer for 5 to 7 minutes.

Add in drained and rinsed butter beans. Bring back to a simmer and cook for 12 minutes. Tomato broth will start to thicken. Taste and adjust salt, as needed.

Remove from heat and serve topped with a drizzle of olive oil and chopped parsley.