Blend one can of cannellini beans along with their liquid until smooth. Set aside.

In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 4-5 minutes until translucent.

Stir in minced garlic and cook for 40 seconds without browning.

Add blended beans, drained whole beans, cherry tomatoes, chili flakes, bay leaf, basil, rosemary, vegetable broth, salt, and pepper. Stir together.

Bring to a simmer, reduce heat to low, cover, and cook for 25-30 minutes. Stir occasionally.

Remove from heat, discard bay leaf, and stir in fresh herbs. Adjust seasoning if needed.

Ladle soup into bowls, drizzle olive oil on top, and sprinkle with black pepper. Serve with rustic bread.