In medium saucepan, heat oil over medium heat. Add carrots, onion, garlic and red pepper flakes; salt and pepper to taste. Sauté until carrots are tender (about 4-5 minutes).
Add undrained tomatoes, broth and beans; bring to a boil. Reduce heat and simmer 15 minutes.
Transfer soup to a blender; blend to desired consistency. Serve.
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