In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 diced onion, 1 diced celery stalk, and 1 diced carrot. Sauté for about 5 minutes until the onion is translucent.

Stir in 2 minced garlic cloves, 1 teaspoon of paprika, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. Cook for an additional minute.

Add 2 cans of drained and rinsed cannellini beans, 4 diced Yukon Gold potatoes, 4 cups of low-sodium vegetable broth, and 2 tablespoons of tomato paste. Stir well to combine.

Bring the soup to a boil, then reduce heat to low and cover. Let it simmer for about 30 minutes, or until the potatoes are tender.

For a thicker consistency, blend about 2 cups of the soup directly in the pot using an immersion blender or a traditional blender. Avoid over-blending.

Stir in a handful of chopped fresh parsley, adjusting seasoning as needed. Serve hot.