Creamy, and bright with robust tomatoes and just the right amount of fennel, chile, and smoked paprika, this Tomato and White Bean Soup tastes delicious and is a breeze to make.
Swirl the olive oil in a Dutch oven set over medium heat. When you feel the heat emanating off the pan, then dump in the onion, garlic, fennel, carrots, and celery. Sprinkle them with salt, crushed red pepper flakes, and smoked paprika.
Let the vegetables cook in the hot oil, stirring occasionally, until they soften and release their aroma - about 8 minutes.
Pour in the tomatoes and broth, and bring the contents of the pot up to a boil over medium-high heat. Immediately turn down the heat to medium low, and then stir in the beans. Simmer about 15 minutes until the vegetables are tender and the beans are warmed through.