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In a large pot, heat the olive oil over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic, dried thyme, and bay leaf, and cook for another 1-2 minutes.
Pour in the vegetable broth and bring to a simmer.
Add the drained and rinsed white beans to the pot.
Season with salt and pepper, and let simmer for 10-15 minutes.
Meanwhile, make the pistou by combining the basil, garlic, parmesan, olive oil, salt, and pepper in a food processor. Blend until smooth.
To serve, ladle the brothy white beans into bowls, top with a dollop of pistou, and serve with slices of sourdough bread.
Enjoy!