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Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5–7 minutes, until soft and translucent.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the sweet paprika and cook for another 30 seconds to bloom the spice.
Pour in the Hunt’s tomato sauce and stir in the pinch of baking soda. The sauce will foam slightly—this is normal and helps reduce acidity.
Add the white beans and broth (or water). Stir in the onion salt and season with additional salt to taste.
Bring the soup to a boil, then reduce the heat and simmer for 20–25 minutes so the flavors meld together.
Taste and adjust the seasoning if needed. Finish with fresh parsley