In a large pot, heat olive oil over medium heat. Add diced yellow onion and sauté for about 5 minutes until translucent.

Stir in minced garlic and cook for an additional minute until aromatic.

Add fire-roasted diced tomatoes to the pot and simmer for 2-3 minutes.

Introduce drained cannellini beans and pour in vegetable broth. Stir well and bring to a gentle boil.

Reduce heat to low, simmer for 10-15 minutes to meld flavors.

Sprinkle in ground cumin, dried basil, salt, black pepper, and crushed red pepper flakes. Stir well and simmer for another 5 minutes.

Blend the soup with an immersion blender to achieve a creamy texture.

Ladle into bowls and garnish with freshly chopped basil or parsley and grated Parmesan cheese.

Serve immediately with slices of crusty bread or a fresh side salad.