Prep the beans: If you're using dried beans, make sure to soak them overnight or use the quick soak method. To quick soak, bring them to a boil in a large pot, then remove from heat and let them sit for 1 hour. Drain and rinse before using.

Sauté the aromatics: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for about 5-7 minutes, or until the vegetables are softened and the onions are translucent. This step builds a flavorful base for your soup.

Add the broth and seasonings: Pour in the vegetable broth and add the bay leaf, thyme, and smoked paprika. Stir well to combine. Bring the soup to a simmer, then reduce the heat to low.

Cook the beans: Add the soaked beans to the pot. Cover and let the soup simmer gently for 1 to 1.5 hours, or until the beans are tender. Stir occasionally and check the consistency—if it’s too thick, add a bit more broth or water.

Final seasoning: Once the beans are cooked through, taste the soup and add salt and pepper as needed. For an even creamier texture, you can use an immersion blender to blend part of the soup or mash some of the beans with a spoon. This step is optional but helps thicken the soup.

Serve: Ladle the soup into bowls and enjoy while hot!