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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. If using a broth that tastes quite salty on its own, I recommend seasoning to taste at the end of the cooking time.
Raise the heat and bring the mixture to a boil, then reduce the heat to medium, cover with a lid, and simmer for 30 minutes.
Optional (to thicken the broth): Remove the pot from heat, let it cool slightly, then blend about 2 cups of the soup with a blender or a stick blender and return it to the pot. Don't over-blend the potatoes, or they will turn gluey. Be careful; the soup is still hot.
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. I also like a sprinkle of chili flake and a drizzle of extra virgin olive oil drizzle. Enjoy!