Servings: 4 to 6

FOR THE SOUP: subheading: FOR THE SOUP:
¼  cup extra-virgin olive oil ¼  cup extra-virgin olive oil
3  large shallots, minced (about 2/3 cup) 3  large shallots, minced (about ⅔ cup)
4  large celery stalks, peeled and thinly sliced 4  large celery stalks, peeled and thinly sliced
5  garlic cloves, minced 5  garlic cloves, minced
3  teaspoons dried Italian seasoning or herbes de Provence 3  teaspoons dried Italian seasoning or herbes de Provence
1 ½  teaspoon fennel seeds (optional) 1 ½  teaspoon fennel seeds (optional)
¾  teaspoon finely chopped fresh rosemary (optional) ¾  teaspoon finely chopped fresh rosemary (optional)
Kosher salt and black pepper Kosher salt and black pepper
6  cups no-chicken or vegetable stock 6  cups no-chicken or vegetable stock
3  (14-ounce) cans cannellini beans (or chickpeas), rinsed 3  (14-ounce) cans cannellini beans (or chickpeas), rinsed
2  cups half-and-half or almond milk 2  cups half-and-half or almond milk
FOR THE PAPRIKA OIL: subheading: FOR THE PAPRIKA OIL:
⅓  cup extra-virgin olive oil ⅓  cup extra-virgin olive oil
1 ½  teaspoons smoked (hot or sweet) paprika 1 ½  teaspoons smoked (hot or sweet) paprika
½  teaspoon red-pepper flakes ½  teaspoon red-pepper flakes

Prepare the soup: In a large pot, heat ¼ cup oil over medium. Add the shallots, celery, garlic, Italian seasoning, fennel seeds (if using) and rosemary (if using); season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes, reducing the heat to medium-low if needed to avoid browning the vegetables.
Add the stock and rinsed beans, and bring to a boil over high. Once the mixture comes to a boil, cook over medium-high until flavors meld and stock thickens, about 15 minutes.
While the soup cooks, prepare the paprika oil: Heat ⅓ cup oil in a small skillet over the lowest heat on your smallest burner. Add the paprika and red-pepper flakes and cook, stirring frequently, until flavors bloom and seeds are toasted, 1 to 2 minutes. Strain, discarding flakes, then set paprika oil aside.
Working in batches if needed, transfer the soup to a blender and purée until smooth, adding half-and-half or almond milk to thin to desired consistency. Season to taste with salt and pepper.
Divide among bowls and drizzle with strained paprika oil to serve.