Heat your olive oil in a medium saucepan. Add your garlic and onion and cook until the onions are slightly opaque and beginning to brown. Add your mushrooms. As the mushrooms start to soften, add the spices and the white beans. Season with salt and pepper. (if desired, remove a few mushrooms to use as a garnish)

Cook for 3 - 5 minutes then add the broth and bring the soup to a boil. Add chili flakes, a bit more salt and pepper if needed, and reduce to a simmer.

Let the soup simmer for as long as you want. I left it on the stove for about 30 minutes. The longer it's there, the more flavorful it will be!

When ready to serve, transfer it to a blender and pulse until it's smooth(ish). Garnish with mushrooms (if using), chopped scallions, a drizzle of olive oil and some hemp seeds.