Step 1

Heat 2 Tbsp oil in a soup pot over medium high heat.

Step 2

Sauté onion, celery, carrot, garlic and salt for 5 minutes, stirring frequently.

Step 3

Add tomato paste and stir for one minute.

Step 4

Add crushed tomatoes, beans, broth, oregano, rosemary, chili flakes and bay leaves. Stir well. Bring to low boil then simmer on low to medium heat for 30-40 minutes, until carrots are soft.

Step 5

Remove one cup of beans to a bowl and mash with a spoon. Stir back into pot.

Step 6

Add remaining 4 Tbsp olive oil and whisk into soup.

Step 7

Serve in bowl with garnishings (see note 2).