Warm the olive oil in a large pot over medium heat. Once the oil shimmers, add the onion, carrots, and celery. Cook, stirring often, until the onion has softened and turned translucent, about 5 minutes.

Stir in the garlic, paprika, dried herbs, and cook for an extra minute until fragrant.

Add the beans, potatoes, broth, tomato paste, and seasoning. Raise the heat and bring the mixture to a boil.

Reduce the heat to medium, cover with a lid, and simmer for 30 minutes.

Remove the pot from heat, let it cool slightly, then blend about 2 cups of the soup using a blender or a stick blender and return it to the pot.

Stir in the parsley, then taste and adjust the seasoning and consistency if desired. If you prefer a thinner soup, you might want to add a touch of broth.

Divide into bowls and serve with croutons or crusty bread on the side. A sprinkle of chili flakes and a drizzle of extra virgin olive oil on top adds a lovely finish.