In a blender, combine one can of cannellini beans with its liquid and blend until completely smooth, creating the soup’s creamy base. Set this bean puree aside.

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add your chopped onion, sautéing for about 4-5 minutes until it becomes translucent and fragrant. Stir in the minced garlic and cook for an additional 30 seconds.

Pour in the pureed cannellini beans along with the remaining whole beans, the drained cherry tomatoes, chili flakes, bay leaf, dried basil, rosemary, and 4 cups of vegetable broth. Season generously with salt and pepper to your taste, and stir until all ingredients are well combined.

Increase the heat to medium-high until the soup begins to simmer gently. Once bubbling, cover the pot and reduce the heat to medium-low, allowing the flavors to meld for about 25-30 minutes. Stir occasionally.

After simmering, remove the pot from the heat and discard the bay leaf. Stir in freshly chopped parsley or basil and taste your soup, adjusting seasoning if necessary.

Ladle the Cannellini Bean Soup into bowls, drizzling with a little extra olive oil for a touch of richness before serving.