Step 1: Heat 2 tablespoons of oil in a saucepan over medium heat. Add 1 finely chopped onion and 2 finely chopped garlic cloves, 2 teaspoons of chopped thyme and some salt and pepper. Cook, stirring, for 5 minutes.
Step 2: Add 1 finely chopped carrot, 2 chopped celery stalks, 1 can of diced tomatoes and 1/2 cup water, then bring to the boil. Cover and simmer over medium-low heat for 15 minutes.
Step 3: Add soybeans (soaked overnight, rinsed and drained), cover and cook for a further 5 minutes until vegetables are tender, then simmer uncovered for 5 minutes or until thickened.
Step: 4: Serve hot in bowls with rice or bread. Add extra thyme to taste and grated parmesan.