📖 Instructions

1. Gather your ingredients: Before you start, make sure you have all the necessary ingredients measured and ready to go. This will make the cooking process smoother and more enjoyable.
2. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and fragrant. Don't rush this step; it's crucial for building flavor.
3. Add garlic and herbs: Stir in the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using). Cook for another minute until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Incorporate the beans: Add the drained and rinsed cannellini beans to the pot. Stir well to combine with the vegetables and herbs.
5. Pour in the broth: Pour in the vegetable broth (or chicken broth, if you prefer). Bring the mixture to a boil, then reduce the heat and simmer for at least 20 minutes. The longer it simmers, the more the flavors will meld together. I once let it simmer for an hour – delish!
6. Partially blend the soup: Using an immersion blender (or transferring a portion to a regular blender), partially blend the soup until it reaches your desired consistency. I like to leave some chunks for texture. If using a regular blender, be very careful when blending hot liquids; vent the lid to prevent splattering.
7. Add cream and Parmesan: Stir in the heavy cream (or coconut cream for a vegan option) and grated Parmesan cheese. Simmer for another 5 minutes, stirring occasionally, until the cheese is melted and the cream is incorporated.
8. Season and serve: Season the soup with salt and pepper to taste. Remember that you can always add more seasoning, but you can't take it away, so start with a little and adjust as needed. Serve hot, garnished with fresh parsley and a drizzle of olive oil. Don't forget the crusty bread for dipping!