Sauté the vegetables

• Heat the olive oil in a pot over medium heat.
• Add the onion, garlic and carrots and cook until they begin to soften.
• Season with the Italian herb blend, basil, oregano, black pepper and sea salt.

Add butter and tomato

• Add the butter and let it melt.
• Stir in the tomato paste and cook gently as everything softens.

Simmer the broth

• Pour in the chicken bone broth.
• Bring to a light boil.

Blend until smooth

• Blend the soup with a hand blender until smooth.

Add beans and finish

• Add the white beans and adjust the salt.
• Stir in the heavy cream and grated Parmesan.
• Add the bay leaves and simmer on low, stirring occasionally.