Heat the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and slightly golden.

Add the minced garlic to the pot and cook for another minute, stirring constantly to prevent burning. The garlic should become fragrant but not brown.

Pour in the diced tomatoes with their juice. Stir well to combine with the onion and garlic. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together.

Add the uncooked rice and tomato paste to the pot. Stir thoroughly to ensure the rice is well-coated with the tomato mixture. This will help the rice absorb flavors as it cooks.

Next, add the drained and rinsed white beans and vegetable broth. Stir gently to combine all ingredients without breaking up the beans.

Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the rice is tender. Stir occasionally to prevent the rice from sticking to the bottom of the pot.

Once the rice is cooked, remove the pot from the heat. Stir in the chopped fresh basil leaves and dried herbs de Provence.

Taste the soup and season with salt and freshly ground black pepper as needed. Remember that the canned beans and broth may already contain salt, so adjust accordingly.

Let the soup stand for a few minutes before serving. Ladle the soup into bowls, ensuring each serving has a good mix of beans, rice, and broth. If desired, garnish with additional fresh basil leaves or a drizzle of olive oil.