1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add diced onions and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for 30 seconds more until fragrant.

2. Add sliced carrots, Italian seasoning, paprika, red pepper flakes (if using), salt, and pepper. Stir to coat the vegetables with the spices. Cook for about 5 minutes, stirring occasionally, until carrots begin to soften.

3. Stir in the shredded chicken and white beans. Mix well to combine all the ingredients.

4. Add chicken broth and bring the soup to a boil. Reduce heat to a gentle simmer and cook uncovered for 15–20 minutes, allowing the flavors to meld and the carrots to become tender.

5. In a small bowl, whisk together the milk and flour (if using). Slowly pour it into the soup while stirring to avoid lumps. Simmer for another 5 minutes until slightly thickened.

6. Stir in the Parmesan cheese until melted and incorporated. Taste and adjust seasoning if needed. Ladle into bowls, top with extra Parmesan and freshly chopped parsley, and serve hot.