Saute onion and herbs for 8 minutes: Heat oil in a large heavy based pot over medium heat. Add garlic, onion, and herbs and cook, stirring regularly, for 8 minutes until the onions are a deep golden brown and sweet.

Cook tomato passata for 8 minutes: Add tomato passata and cook over low heat for another 8 minutes until the tomato changes from red and watery to dark brown and very thick.

Simmer: Stir in the beans followed by the vegetable stock. Adjust heat so it's bubbling very gently and simmer for 15 minutes with the lid off.

Blitz: Transfer 2/3 cup (150ml) of soup into a jug or jar large enough to fit the head of a blender stick. Blitz until smooth then stir it back into the soup to thicken the broth.

Serve: Taste and add more salt if needed. Serve immediately with crusty bread.