Warm a thick bottom soup pan until medium hot, add olive oil, andouille sausage and sauté until caramelized, pour off fat, return to stove.
Add onion, carrot, celery, sauté until the onions are glossy
Add garlic, chopped plum tomatoes, vegetable stock, bay leaf
Cover pan and bring to simmer, continue to simmer slowly until vegetables are medium soft approximately 10 minutes
Add pre-cooked beans & half of the oregano & thyme, bring to simmer
Season with salt and pepper
Herb butter – using a small sauce pan, over low heat, add butter, remaining oregano & thyme, once butter is melted, remove from heat
Brush bread with herb butter and place on oven proof sheet pan and warm in 250 degree oven for 5 minutes
Serve in warm bowls with sliced warm seasoned bread