Start by blending one can of cannellini beans along with their liquid until you achieve a smooth puree.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add one chopped onion and sauté for 4–5 minutes until it turns translucent and fragrant.

Next, stir in 2 cloves of minced garlic, cooking for an additional 40 seconds until the garlic is aromatic but not browned.

Add the reserved bean puree and the remaining whole cannellini beans to the pot. Toss in a pint of halved cherry tomatoes, a pinch of chili flakes, a bay leaf, 1 teaspoon each of dried basil and rosemary, and 4 cups of vegetable broth.

Sprinkle with salt and pepper, then stir well to combine all the ingredients, letting the flavors meld together.

Bring the Cannellini Bean Soup to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low, cover, and cook for 25–30 minutes.

After simmering, remove the bay leaf and stir in a handful of chopped fresh parsley or basil for a burst of freshness.

Taste and adjust the seasoning with extra salt and pepper if needed. Ladle the warm Cannellini Bean Soup into bowls and serve alongside crusty bread.