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Add olive oil to a 5-quart soup pot and set over medium-high heat.
When the oil is hot add in the carrots and onions. Cook for about 5 minutes or until the onions just start to soften and turn translucent.
Add in the garlic and thyme leaves and stir to combine.
To the pot add all the beans with the juice from their cans, chicken stock, diced ham, ham hock, and bay leaves. Stir to combine.
Simmer the soup for 10-15 minutes or until it's slightly thickened.
Taste and season with the desired amount of kosher salt and black pepper.
Stir in parsley and serve hot.