Fill a medium pot 3/4 of the way up with salted water; heat to boiling on high. Wash and dry the fresh produce. Small dice the potatoes. Halve, peel, and small dice the onion. Peel and roughly chop 2 cloves of garlic. Roughly chop the olives. Roughly chop the parsley leaves and stems.

Add the diced potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly.

Meanwhile, in a separate medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and Italian seasoning. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened.

Add the beans (including the liquid). Cook, stirring occasionally and lightly mashing the beans with the back of a spoon, 30 seconds to 1 minute, or until combined. Carefully add the broth, tomato sauce, 1/3 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to low. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Add the vinegar. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Turn off the heat. Divide the cooked potatoes between two serving bowls. Top with the finished soup. Garnish with the chopped olives, chopped parsley, and parmesan. Enjoy!