Creamy Tuscan Cannellini Bean Soup

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and sauté for 4-5 minutes until softened and translucent.
2 tablespoons olive oil
1 medium onion
Stir in the garlic, rosemary, red chili flakes, salt and pepper and cook for 1 minute until fragrant.
2 large garlic cloves
1 tablespoon fresh rosemary
½ teaspoon red chili flakes
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Add the sundried tomatoes and tomato paste and cook for 1-2 minutes, stirring, until the paste darkens slightly.
½ cup sundried tomatoes
2 tablespoons tomato paste
Pour in the passata, then add the cannellini beans and vegetable stock. Bring to a boil, then lower the heat and simmer for 15 minutes.
½ cup tomato sauce
2 can (14 oz / 400 g) cannellini beans
4 cups vegetable stock
Reduce the heat to low and stir in the heavy cream. Simmer gently for a minute, then stir in the grated Parmesan and fresh parsley.
½ cup heavy cream
⅓ cup Parmesan
A handful fresh parsley
Adjust the seasoning to taste and serve hot with your favorite crusty bread.