# 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 or great northern 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:
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. Season generously with salt and freshly ground black pepper.
03 - Pour in vegetable broth and bring 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 the soup until smooth and velvety, or transfer in batches to a countertop blender for processing.
05 - Stir in cream if desired. Taste and adjust seasoning with additional salt and pepper as needed.
06 - Ladle soup into bowls and garnish with fresh parsley or basil before serving.
