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

In the meantime, finely chop the onion, roughly chop the garlic, finely chop the celery and cut the carrot (peeled) into small bite-sized pieces

Add the chopped vegetables into the stock pot, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the red wine vinegar, paprika, oregano and cumin, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and then simmer

In the meantime, drain the cans of pinto beans into a colander and rinse the beans under water

After 3 to 4 minutes and the grated tomato has slightly thickened, add in the drained pinto beans, vegetable broth and bay leaf, turn it up to a high heat and give it a gentle mix

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

After simmering the soup for 15 minutes, remove the lid, using a potato masher gently mash down on the soup for a few seconds, this is to break apart a couple of the beans, which will help thicken the soup, then remove from the heat

Transfer the soup into shallow bowls and garnish with fresh parsley, enjoy!