# What You'll Need:
→ Beans & Base
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 cans (15 oz each) cannellini beans, drained and rinsed
05 - 4 cups vegetable broth
→ Tomatoes & Seasonings
06 - 1 can (14.5 oz) diced tomatoes with juices
07 - 1 tablespoon tomato paste
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon red pepper flakes
12 - Salt and freshly ground black pepper to taste
→ Finishing Touches
13 - 1/4 cup heavy cream or coconut cream, optional
14 - 2 tablespoons fresh parsley or basil, chopped
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, approximately 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
02 - Add drained beans, diced tomatoes with juices, tomato paste, dried thyme, dried oregano, smoked paprika, and red pepper flakes to the pot. Season with salt and pepper to taste.
03 - Pour in vegetable broth and bring mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
04 - Remove from heat. Using an immersion blender, puree soup until smooth and creamy. Alternatively, carefully transfer soup in batches to a countertop blender and blend until desired consistency is reached.
05 - Stir in cream if using. Taste and adjust seasoning with salt and pepper as needed.
06 - Ladle soup into bowls and garnish with fresh parsley or basil before serving.
