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

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. Don't skimp on this step, it's key for flavour!

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

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.

Stir in 2 tablespoons of Picada (recipe below). Taste and add more salt if needed. Serve immediately.

Dollop each bowl with 1 teaspoon of remaining Picada. Crusty bread highly recommended!