This hearty soup is thick and rich and deliciously filling. It’s loaded with protein from the beans and garlic aids with immune boosting power. I had a soup like this in Italy in the fall of 2014, and was instantly mesmerized and in need of creating the euphoric flavours I experienced there. Once back home, I made a few different batches until this final one was created. Since then, this soup has turned into a favourite in my home and I share with others all the time. If you don’t have three cans of cannellini beans in your cupboard, it is simple to sub in another bean. I’ve used navy beans and butter beans – they work well but not optimally. I also suggest that adding cashew cream is optional. For me, this soup is creamy enough so please add at your discretion. I use shallots over onions in this recipe to add the more full, rich…