Heat a large saut? pan to medium and add oil. Once heated, add onion and saut? for 6-8 minutes. Add garlic and continue cooking, stirring often, for 2-3 minutes.

Add broth, tomatoes, tomato paste, red wine vinegar, coconut sugar, bay leaves, ? teaspoon of salt, ground pepper, ? teaspoon of red pepper flakes, and fresh thyme to the pan. Stir well and bring to a boil. Reduce heat to a simmer and cook for 15 minutes, stirring a few times.

Add parsley, basil, and beans and continue simmering for an additional 15 minutes. Taste and add additional ? teaspoon of salt and red pepper flakes if desired. Stir and let cook for 5 more minutes.

Remove bay leaves and thyme sprigs before serving. When you are ready to serve, top with vegan feta or parmesan cheese and chopped herbs. Serve with warmed, crusty bread of choice.