Clean and halve peppers. Peel carrots, celery and onions. Cut vegetables into 3 cm pieces. Peel garlic and chop finely. Sauté onions, chili and garlic in 1 tbsp. olive oil, add carrots, zucchini, celery and peppers and sauté briefly. Fold in 1 tbsp. tomato paste and 1 tbsp. paprika powder, roast and douse with the soup. Boil vegetables until firm to the bite. Stir in beans and heat. Season with salt and pepper.