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Saute aromatics: In a large pot on medium to low heat, saute the diced onions and carrots in olive oil with a pinch of salt until soft (about 3-4 minutes). Then add the minced garlic, fresh rosemary & sage, and red pepper flakes, and saute for 30 seconds.
Add the remaining ingredients and cook: Then, add the cannellini beans, broth, parmesan rind, garlic powder, and ¼ teaspoon salt & generous pinch of black pepper. Cover the soup with a lid and let cook on a gentle simmer for about 30 minutes, stirring every so often.
Blend part of the soup: When the soup is finished cooking, use a fork or tongs to carefully remove the parmesan rind and fresh herbs. Then use a measuring cup to scoop out about 2 ½ cups of the soup and add it to a high-powered blender. Blend on high for about 5-10 seconds until it's creamy in consistency then add that back to the pot with the rest of the soup and stir it together. Note: if you would like to soup to be cooked down even more, you can place it back on the stove uncovered and simmer it for 10 additional minutes.
Serve: When ready to serve, taste the soup, add a pinch of salt if needed - then serve!