In a large saucepan, add olive oil over medium heat.
After a minute, add your chopped garlic. Cook until fragrant, about 3 minutes.
Add your red pepper flakes and cannellini beans to the pan. Stir well over low heat.
In a small bowl, mix the tomato paste with the vegetable broth/stock. This will help eliminate any tomato clumps and give you that saucy texture with the beans.
Add your tomato broth mixture to the pan. Stir well with the beans for about 2 minutes.
Remove from heat and season with salt and pepper to taste. Top with lots of fresh basil. Mangia!