Drain the canned beans into a colander and rinse under water, finely chop the onion, rouhly chop 4 cloves of garlic, thinly slice the celery and cut the carrots (peeled) into small bite-size pieces

Heat a stock pot with a medium heat and add in the olive oil

After a couple of minutes add in the chopped vegetables, mix continuously, after 3 to 4 minutes add in the sherry vinegar, ground cumin, dried parsley, dried thyme and season with sea salt & black pepper, mix together, then add in the drained beans, vegetable broth and bay leaf, raise to a high heat

When it comes to a boil, place a lid on the stock pot and lower to a low-medium heat

While the soup is simmering, add 2 cloves garlic roughly chopped into a mortar, along with 2 tbsp (8 grams) chopped fresh parsley and a pinch of sea salt, using a pestle, pound down on the ingredients until you get a paste-like texture

After simmering the soup for about 20 minutes remove the lid, add the garlic paste, gentle mix until it's incorporated into the soup, then remove from the heat, transfer into shallow bowls, enjoy!