Set a large Dutch oven or soup pot over medium heat and add the olive oil.

Add the chopped onion and diced carrots to the pot.

Cook the onion and carrots for 6 to 8 minutes, stirring a few times, until the onion looks soft and the carrots start to lose their raw edge.

Add the sliced garlic and dried thyme to the pot.

Cook for 1 minute, stirring often, until the garlic smells fragrant but has not browned.

Put 1 cup of the drained butter beans into a medium bowl.

Mash the beans in the bowl with a fork until they are broken up and rough, not fully smooth.

Pour the chicken broth into the pot.

Add the mashed beans and the remaining whole butter beans to the pot.

Raise the heat to high and bring the soup to a gentle boil.

Lower the heat to medium-low and simmer for 10 minutes, until the carrots are tender and the broth looks slightly thicker.

Add the shredded rotisserie chicken to the pot.