# 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, optional
12 - Salt and freshly ground black pepper to taste
→ Finishing Touches
13 - 1/4 cup heavy cream or coconut cream, optional
14 - 2 tablespoons chopped fresh parsley or basil
# 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. Add minced garlic and cook for 1 minute until fragrant.
02 - Stir in drained beans, diced tomatoes with juices, tomato paste, dried thyme, dried oregano, smoked paprika, and red pepper flakes if using. Season generously with salt and freshly ground black pepper.
03 - Pour in vegetable broth and bring to a boil over medium-high heat. Reduce heat to low, cover with lid, and simmer for 20 minutes to allow flavors to meld.
04 - Remove from heat. Using an immersion blender, puree the 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 heavy cream or coconut cream if using. Taste and adjust seasoning with additional salt and pepper as needed.
06 - Ladle soup into serving bowls and garnish with fresh parsley or basil. Serve immediately while hot.
