Creamy Tuscan Bean Soup

Add the cannellini beans, broth, heavy cream, paprika, rosemary, thyme, and bay leaves. Season with salt and pepper.Stir gently to distribute the herbs and spices evenly. The mixture should look creamy and speckled with herbs while remaining brothy at this stage.
Bring the soup to a boil, then reduce heat and simmer uncovered for 20 minutes.Simmering allows the flavors to meld and the beans to soften further, creating a naturally thicker texture as starches release.

For a thicker texture, mash a portion of the beans directly in the pot or stir in an extra can.Gently pressing beans against the side of the pot creates a rustic, hearty consistency. If the soup becomes too thick, add a splash of water to reach your preferred texture.

Remove bay leaves before serving.This prevents their tough texture from getting into the final dish.
Ladle the soup into bowls and enjoy warm.The creaminess and herbs shine most when served hot; accompany with crusty bread for dipping.

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