# 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 Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and sauté until translucent, approximately 5 minutes.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in drained beans, diced tomatoes with juices, tomato paste, dried thyme, dried oregano, smoked paprika, and red pepper flakes if using. Season with salt and black pepper to taste.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to a gentle simmer, cover, and cook for 20 minutes.
05 - Remove from heat. Use an immersion blender to puree the soup until smooth and creamy, or transfer in batches to a countertop blender and blend until desired consistency is achieved.
06 - Stir in heavy cream or coconut cream if using. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Ladle soup into serving bowls and garnish with fresh chopped parsley or basil.
