In a large, deep skillet, heat the olive oil over medium to medium-high heat.
Add the onion and sauté for 5-6 minutes, stirring occasionally, until softened and fragrant. Add the garlic, and sauté for 1 minute.
Add the tomato paste and cook for 30 seconds, stirring frequently until incorporated with the onion. Add the spices, salt, and pepper; stir for another 30 seconds.
Add the diced tomatoes and broth and bring to a light simmer. Reduce heat slightly, cover and cook at a light simmer for 10 minutes.
Add the cannellini beans and stir to combine. Simmer, uncovered, for another 10 minutes.
Remove from the heat and stir in the chopped parsley and cilantro, reserving some for garnish. Taste and adjust seasoning, as desired.
Enjoy warm or at room temperature, preferably with a crusty bread to dip into the stew. Alternatively, serve over cooked orzo noodles (risoni) for a hearty main. Enjoy!
Notes
Sourdough ciabatta goes well with this recipe. Otherwise, try a crusty baguette, pita bread or other flat bread.