Saute onion, celery, and carrots in olive oil for 7-9 minutes until softened. Add minced garlic along with Italian seasoning, garlic powder, onion powder, smoked paprika, and red pepper flakes (if using), and cook for 1 minute more until fragrant. Stir in the drained navy beans and broth. Bring the mixture to a simmer and cook for 20-25 minutes. Remove the pot from heat and use an immersion blender to blend the soup until it is smooth and creamy. Adjust salt and pepper to taste if needed before serving.
