Set a large soup pot over medium-low heat. Add extra virgin olive oil. You’ll know it’s ready when the oil shimmers gently in the pot, indicating it’s hot enough to sauté.
When the oil is hot, add the diced yellow onion. Allow it to sauté until it becomes soft and translucent, usually about eight minutes. Stir occasionally to prevent it from browning.
Next, add the minced garlic, fresh rosemary, and smoked paprika to the pot. Sauté for another minute, stirring constantly. The garlic should become fragrant but not browned, so keep an eye on it!
Now, it’s time to add two cans of cannellini beans to the pot, liquid included. The beans will add creaminess and help thicken the broth.
Using an immersion blender, carefully puree the mixture directly in the pot. This step is crucial, as it creates a silky-smooth base for your soup. If you don’t have an immersion blender, you can transfer the mixture to a regular blender and return it to the pot.
Drain the remaining can of cannellini beans and add them to the pot, along with vegetable broth, crushed tomatoes, one teaspoon of kosher salt, and a quarter teaspoon of black pepper. Increase the heat to medium-high and bring the mixture to a gentle boil.
Once boiling, add the small pasta shells to the pot. Ensure they’re evenly dispersed in the broth. Cook until al dente, which typically takes about eight minutes, but refer to the package directions for the precise timing.
After cooking, taste the soup. This is your chance to adjust the seasoning. Add more salt and pepper as desired. The flavor should sing!
Ladle the soup into bowls and finish with a drizzle of olive oil. For those who enjoy it, sprinkle with grated parmesan or a vegan alternative, and a dash of crushed red pepper flakes if you like a bit of heat. Don’t forget to serve with crusty bread!
