To make this soup vegan, use a rich vegetable stock in place of the chicken stock and use unsweetened non-dairy milk in place of the cream to add an extra bit of creaminess at the end of cooking.
2 tablespoons extra-virgin olive oil
1 medium onion, chopped (about 2/3 cup)
1 garlic clove, minced
1/8 to 1/4 teaspoons crushed red pepper flakes, depending on preferred spice level
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
2 cans cannellini beans (white kidney beans), drained and rinsed or 3 cups home cooked beans
Salt and fresh ground black pepper
2 to 4 tablespoons cream or substitute unsweetened cashew or almond milk, optional
Baguette, sliced and toasted for serving
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onions and cook until softened, about 8 minutes. Stir in the garlic, red pepper flakes and rosemary then cook for 1 minute.
Add the beans, chicken stock, 1/2 teaspoon of salt and a 1/4 teaspoon of black pepper then bring to a boil. Reduce the heat to medium-low and cook at a low simmer, uncovered, for about 10 minutes.
Remove the pot from the heat and use an immersion blender to blend until smooth (or use regular blender). Taste the soup and adjust with more salt and/or pepper. For a creamier soup, stir in a little cream or non-dairy milk.