Prep the vegetables (optionally, peel the tomatoes and dice the tomatoes, onions, carrots, and celery).

In a pot, over medium heat, add the olive oil, the onion, and the salt. Sautee for 3 minutes, stirring often.

Add the carrots and the celery, and sauté everything for another 5 minutes.

Next, add the tomatoes and the tomato paste. Proceed to sautee all the ingredients for another 8 minutes until everything begins to meld together, as shown below.

Add the drained beans and 1 and 1/4 cup of the liquid from the canned beans (called aquafaba) to the mixture. Then, add the black pepper and paprika.

Finally, with all the ingredients now in your cooking pot, bring the soup to a boil, reduce the heat to low, and let it simmer for 5-7 minutes.

Once your fasolada has a gorgeous orange/red color and thick consistency, you’re ready to serve. Ladle the bean soup into bowls, and either serve it as it is or top it with a little parsley. A side of soft, crusty bread to dip into the rich, luscious soup is always a good idea for your dinner guests too.