1Drain a can of white beans, a can of kidney beans and a can of pinto beans into a colander and rinse the beans under some water.
2Finely chop one small onion, roughly chop four cloves of garlic, thinly slice one celery stick, and cut two peeled carrots into small bite-sized pieces.
3Heat a stock pot with medium heat and add in three tablespoons of extra virgin olive oil.
4After a couple of minutes, add in the chopped vegetables.
5Mix them around continuously so they don't brown too quickly and everything evenly sautés.
6After three to four minutes and the vegetables are lightly sautéed, add in one tablespoon of sherry vinegar, and mix.
7Add half a teaspoon of ground cumin, one teaspoon of dried parsley, and half a teaspoon of dried thyme. Mix well.
8Season with sea salt and freshly cracked black pepper.
9Add the drained beans and four cups of vegetable broth. Add one bay leaf.
10Turn the heat to high, give it a gentle mix and once it comes to a boil, place a lid on the stock pot and lower the fire to a low-medium heat.
11Simmer for 15 to 20 minutes. Meanwhile, make a garlic paste by adding two roughly chopped cloves of garlic, two tablespoons of chopped fresh parsley, and a kiss of sea salt into a mortar.
12Pound the ingredients with a pestle until a paste-like texture is formed. You can also use a food processor, hand-held blender, or even a Nutribullet.
13After simmering for 15 to 20 minutes, remove the lid, add the garlic paste and mix gently.
14Remove the stock pot from the heat and transfer some of the soup into a shallow bowl.