In a large pot, heat olive oil over medium heat. Add onion, celery, and carrot. Sauté for 5 minutes until the onion is translucent.

Stir in minced garlic, dried thyme, oregano, and paprika. Cook for an additional minute until fragrant.

Fold in drained cannellini beans and diced potatoes. Pour in vegetable broth and stir in tomato paste. Combine well.

Bring to a boil, then reduce heat and simmer for 30 minutes until potatoes are tender.

Blend a portion of the soup for a thicker consistency, while keeping some chunks intact.

Stir in chopped parsley and adjust seasoning with salt and pepper. Let rest for a minute before serving.

Serve hot, alongside crusty bread or croutons.