1-Getting started with pinto beans soup: Begin by warming 1 tablespoon of olive oil in a large pot over medium heat, then add the diced carrot, onion, and celery. Cook them until the onion turns translucent, which takes about 5 minutes, to lock in those fresh tastes.

2-Next, stir in the 2 pressed garlic cloves along with the spices 1/2 tablespoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon dried rosemary, and optional 1/8 teaspoon cayenne pepper for about 1 minute. This releases their aromas and adds depth to your soup.

3-Then, add the 2 cans of drained pinto beans, 1 1/2 cups low-sodium vegetable broth, 2 tablespoons tomato paste, and 1 bay leaf, bringing everything to a boil before reducing to a simmer for 20-25 minutes.

4-After simmering, you can blend about one cup of the soup until smooth for a creamier texture, then mix it back in and adjust the seasoning with 1/2 teaspoon fine salt and ground black pepper to taste. Serve it drizzled with extra virgin olive oil and sprinkled with fresh parsley or cilantro, pairing nicely with crusty bread or tortilla chips. This method makes about 4 servings, ready in just 35 minutes total.