2 Tbsp olive oil

4 cloves garlic, minced

3 (15 oz) cans cannellini beans, divided

2 cups vegetable or chicken broth

1/2 tsp dried rosemary

1/4 tsp dried thyme

1 pinch crushed red pepper

Freshly cracked black pepper, to taste

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Add one can of cannellini beans (with liquid) to a blender and purée until smooth. Drain the remaining two cans and set aside.
Heat olive oil in a soup pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the puréed beans, the two drained cans of beans, broth, rosemary, thyme, crushed red pepper, and black pepper. Stir to combine.
Cover, bring to a boil over medium-high heat, then reduce to medium-low. Simmer uncovered for 15 minutes, stirring occasionally.
Use a spoon or potato masher to smash some of the beans for extra creaminess. Add salt if needed.
Serve hot with crusty bread.

Add lemon juice at the end for brightness.

Stir in spinach or kale for extra nutrients.

Add cooked sausage or shredded chicken for a heartier soup.

Top with Parmesan or Pecorino for a savory finish.

Use fresh herbs for an even more aromatic soup.