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Heat half the olive oil in a large pot over medium-high heat.
Add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent.
Add the cannellini beans, rosemary, thyme, and stir.
Add the broth, 2 cups water, and season generously with salt and pepper.
Bring to a boil and boil for 5 minutes.
Use an immersion blender to blend the soup.
Add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.
While potatoes cook, heat the remaining oil in a large skillet over medium heat.
Add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and browned. Set aside.
Once potatoes are done, add the sprouts to the soup, stir, and serve. Top with cheese and red pepper flakes.