1. Start by puréeing one whole can of cannellini beans — liquid and all — in a blender until silky. Set that aside. Drain the remaining two cans.

2. Warm a couple of tablespoons of olive oil in a heavy pot over medium heat. Add the chopped garlic and sautée just until it becomes fragrant, about 30–60 seconds. Don’t brown the garlic — burnt garlic tastes bitter.

3. Stir the puréed beans into the pot, then add the drained beans and pour in the broth. Sprinkle in rosemary, thyme, red pepper flakes, and a generous crack of black pepper. Give everything a good stir.

4. Bring the mixture up to a gentle boil with the lid on, then reduce the heat and let it simmer uncovered for about 15 minutes so the flavors meld.

5. For a creamier body, lightly press a few beans against the side of the pot with a spoon or use a masher for a couple of pulses — this thickens the soup without losing the pleasant bean texture. Taste and add salt only if needed (broth can be salty already).

6. Ladle into bowls and serve hot with a chunk of crusty bread for dipping.

Bold tip: If you prefer fresh herbs, use about 1½ teaspoons chopped fresh rosemary and ¾ teaspoon fresh thyme instead of the dried amounts.