Add olive oil to a sautée pan and place over medium-high heat.
Add onion and garlic and sautée until almost tender, about 4 minutes.
Add paprika and red pepper flakes and cook an additional minute.
Add the clams, white wine, 1/2-1 cup water, and cover, stirring occasionally.
Allow it to steam until the clams open, about 4-5 minutes.
Season with salt & pepper and then add the cannellini beans.
Stir and let it absorb the flavors for a few minutes before serving.
Serve with crusty bread.
For an extra flavor and color, add a couple of cooked shrimp to the soup.