Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
Step 2: Add the minced garlic and cook for another 60 seconds until fragrant. Don't let it burn — garlic goes from golden to bitter very quickly.
Step 3: Add the courgette, red bell pepper, and sweetcorn. Stir everything together and cook for 3 minutes until the vegetables begin to soften slightly.
Step 4: Pour in the vegetable broth. Add the Italian herbs, smoked paprika, salt, and black pepper. Stir to combine and bring to a gentle boil.
Step 5: Add the cherry tomatoes and cannellini beans. Reduce heat to a simmer and cook for 8–10 minutes until all vegetables are tender.
Step 6: Remove from heat. Squeeze in the lemon juice and stir through the torn fresh basil. Taste and adjust seasoning.
Step 7: Ladle into bowls and serve immediately with crusty bread, a drizzle of good olive oil, and extra basil on top.
