Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

Stir in minced garlic, sliced carrots, and celery. Cook for another 5 minutes.

Add diced potato and green beans, stirring to combine.

Pour in the diced tomatoes and vegetable broth. Add dried thyme and basil. Bring to a boil.

Reduce heat and let simmer for 20 minutes, or until vegetables are tender.

Season with salt and pepper to taste before serving.