Prepare the Vegetables: Start by chopping the onion, carrots, and celery, and mince the garlic.

Sauté the Mixture: In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, cooking until softened, about 5-7 minutes.

Cook the Sausage: Toss in the sausage and garlic, cooking until the sausage is browned, about 5-7 minutes.

Combine Ingredients: Add the white beans and vegetable broth to the pot. Bring to a gentle simmer and cook for 15-20 minutes.

Blend for Creaminess: Use an immersion blender to blend the soup partially for a creamy texture.

Finish the Soup: Stir in cream or milk, adjusting seasoning with salt and pepper; heat through.

Serve: Ladle the soup into bowls, garnishing with fresh herbs if desired.