Instructions

1. Finely chop the onion, carrot and celery.
2. Heat the oil in a large saucepan. Add the chopped veggies and cook for 8 minutes, stirring regularly. Meanwhile, chop the garlic.
3. When the veggies are soft, add the garlic, paprika, oregano, cumin and the paste, then stir for 1 minute more. Pour in the tomatoes, then fill the empty tomato can with water twice and add it to the pan. Add the stock cube, stir well and bring up to the boil. Simmer for 15 minutes, then add the drained beans. Cook for another 10 minutes.
4. Add the coriander leaves, then whiz the soup using a stick blender until you get a rustic, textured finish.
5. Serve with a lime wedge on the side.