* Use whatever proportions you prefer. I like white cannellini beans in this as they are big, have a creamy texture and add a pop of colour in the red soup base. If possible, I like to use dried beans- soaked overnight and then simmered in unsalted water for 30 minutes or so. Dried beans are cheaper, have a better texture, and can often be more flavourful than their tinned counterparts. This being said... canned beans are quicker and easier, meaning I do end up using them very often.
** Except this one time, instead of chicken stock, I used the leftover liquid from a pork butt I had made in the slow cooker. Wowza. Just saying, if you happen to slow cook a pork butt... maybe freeze that cooking liquid for a rainy day soup-fest.