Heat olive oil in a large Dutch oven or stock pot over medium heat for two minutes.

Add shallot, sauté for four minutes until translucent. Add garlic, cook for one minute. Add in beans, stir, and sauté three minutes until just warmed through.

Pour in the vegetable stock. Season the soup with salt and pepper. Bring to a simmer. Simmer uncovered for fifteen minutes.

After fifteen minutes, add thyme and oregano. Turn off the heat. Use an immersion blender to puree the soup until smooth and creamy. If you do not have an immersion blender, let the soup cool slightly before transferring it to a blender and pureeing in batches until smooth.