HEAT a large pot over medium-high. Add oil, then onion, carrot and celery. Cook, stirring often, until onion is soft, about 5 min. Stir in beans, then vegetable broth, tomato sauce (from yesterday’s buttery tomato pasta recipe), water and salt. Boil, then reduce heat to medium-low.
SIMMER, covered, until vegetables are tender, 20 min. Transfer mixture to a blender along with cream. Whirl until smooth. Ladle into bowls and serve with French bread.