Steps
1. Heat olive oil in a pot over medium heat.
2. Add onions and carrots, sauté until onions are translucent.
3. Add diced tomatoes and cook for a few minutes.
4. Add vegetable broth and bring to a boil.
5. Reduce heat, cover, and simmer for 15 minutes.
6. Meanwhile, toast the bread and cut into small cubes.
7. Add the canned beans to the soup and cook for another 5 minutes.
8. Season with salt and pepper to taste.
9. Serve the soup hot, garnished with the toasted bread cubes.