Set a large Dutch oven or soup pot on the stove over medium heat.

Add the olive oil to the pot and let it warm for about 30 seconds.

Add the diced onion, carrots, celery, and 1 teaspoon of the kosher salt to the pot.

Cook the vegetables for 8 minutes, stirring now and then, until they look glossy and the onion has softened.

Add the sliced garlic, dried rosemary, and crushed red pepper to the pot.

Cook for 1 minute, stirring often, until the garlic smells fragrant but has not browned.

Add the tomato paste to the pot.

Stir and cook the tomato paste for 1 to 2 minutes, until it darkens slightly and coats the vegetables.

Add 1 can of the cannellini beans to the pot.

Use the back of a wooden spoon to mash about half of those beans right in the pot. This helps thicken the soup later.

Add the second can of cannellini beans and all 6 cups of chicken broth to the pot.

Turn the heat up to medium-high and bring the broth to a gentle boil.