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

Stir in 3 cloves of minced garlic along with 1 teaspoon each of dried thyme and oregano, plus 1 teaspoon of paprika. Cook for an additional minute.

Mix in 1 can of drained cannellini beans and 4 cups of peeled, diced potatoes into the pot. Pour in 4 cups of low-sodium vegetable broth and 2 tablespoons of tomato paste, then season with salt and black pepper to taste.

Increase the heat to high to bring the soup to a gentle boil. Once boiling, reduce the heat to medium-low, cover the pot and allow to simmer for about 30 minutes.

For a thicker texture, blend about 2 cups of the soup using an immersion blender or regular blender. Return the blended soup back to the pot.

Stir in ¼ cup of chopped fresh parsley, adjusting seasoning by tasting for salt and pepper. Cook for an additional 2-3 minutes.

Ladle the soup into bowls and serve warm, optionally garnished with croutons or a drizzle of olive oil.