Prep the ingredients per the instructions above.
Heat the oil in a pot or dutch oven on medium-high heat. Add the carrots, celery, and onions and cook, stirring often, until the onion has softened, about 3-4 minutes. Add the garlic, salt, thyme, and pepper. Cook and stir for 1 minute.
Stir in the broth, beans, and ham. Bring to a boil over high heat, then cover and reduce heat to medium-low. Simmer for 30 - 45 minutes. Season with salt and pepper to taste if needed. Stir in the parsley.
Preheat the oven to 350°F (176°C).
Warm the roll for 2 to 3 minutes. Then slice and spread with butter.
Portion the soup and serve with roll and sweet tea.