Heat olive oil in a large pot or dutch oven over medium heat.
Add in the onion, celery, carrots, and potato. Allow this cook for about five minutes.
Add in the garlic and anchovies and let it cook until fragrant about one minute.
Toss in the salt, pepper, oregano, bay leaves, Parmesan rind, tomatoes and their juices, chicken stock and water. Bring to a boil, reduce to a simmer and cover with a lid. Cook for 20 minutes
Remove the lid, add in the beans recover with the lid and cook an additional 10 minutes.
Turn off the heat. Remove the bay leaves and the Parmesan rind.
Using an immersion blender, blend about half of the soup to make it creamy. You can skip this step too, it's not necessary but adds a wonderful texture.
