Start by dicing the onion and carrots.
In a large pot, heat olive oil over medium heat.
Add the diced onion and carrots, sautéing until soft, about 5 minutes.
Stir in the minced garlic and cook for another minute.
Add the diced ham to the pot and cook until slightly browned.
Pour in the chicken broth and bring to a boil.
Add the mixed beans, diced tomatoes, and thyme.
Reduce heat and let the soup simmer for 45 minutes.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.