Instructions: Spiced mixed beans soup

• For this recipe I used canned diced tomatoes made by Pomi. Fragrant and intense. They are perfect for this recipe.
• This step is optional but will give the soup an addition of smoked flavor. Peel the onions, put them on a fork and toast over the flame of the stove. The onion should not be burned but lightly toasted.
  
• Heat the oil in a saucepan. Add finely chopped onion and celery stalk and cook over a low heat for 2 – 3 minutes until the onion softens and becomes slightly transparent. Then add garlic (cut into strips) and chilli pepper (cut in half) and cook for another couple of minutes.
  
• Now add two types of paprika, cumin, thyme, oregano and a pinch of salt. At this point add two types of beans (previously drained and rinsed). Stir and cook for another minute.
  
• Stir in diced tomatoes and vegetable stock. Bring to a boil, lower the heat and cook over medium heat for another 20 minutes.
  
• After this time, turn off the heat, add balsamic vinegar and lemon zest (I used half of a lemon). Taste and adjust with salt and pepper if necessary.
  
• Take a cup of soup and blend it with the immersion blender.
• Return the mixture into the soup, stir and serve immediately.