Garlicky Tomato and White Bean Soup

3 Tbsp olive oil divided
2 cups chopped onion
1 cup chopped carrot
8 cloves garlic minced
1 28 oz can tomatoes
4 15 oz cans cannellinin beans, drained and rinsed
48 oz chicken broth
12 oz sausage
1 Tbsp fresh thyme
1 tsp kosher salt
1/2 tsp pepper

Heat 1 tbsp oil in pot over medium-high heat.  Add onion, carrot, and garlic; sauté 4-5 minutes, stirring occasionally.  Stir in tomatoes, add beans and broth, bring to a boil.  Reduce heat and simmer 30 minutes until carrots are tender.  Heat sausage in 2 tbsp olive oil 8 minutes or until well browned.  Reserve to put on soup at end.  Once soup is heated, remove 2 cups of bean mixture and puree in a blend in a blender and return to soup.  Stir in thyme, salt and pepper and top soup with sausage.