Place onion, carrots, celery garlic and potato in a heavy soup pot, with olive oil, and simmer over medium heat until vegetables are soft. Add leeks and thyme and stir. Once you smell the leeks and thyme begin to cook (couple minutes), add water and beans.
Turn to medium-low and simmer 30 minutes.
If you have an immersion blender, lucky you - blend the soup. If not, use a blender (to minimize accidents, let the soup cool before you blend it). Alternatively, leave it unblended. Add parsley, black pepper and just a smidgeon of salt.
Other additions if you so choose:1/2 head cauliflower, chopped. Plain organic grass-fed yogurt.