Greek-inspired white bean soup

Bean soups are a dinner staple for me - they are protein-packed, fiber-rich and so simple to whip up. This soup is inspired by the Greek soup “fasolada” - a simple, nourishing soup that I had at so many taverns in Greece.
This recipe is adapted from @ful.filled

Ingredients
1 lb dry navy beans
2 cloves of garlic, minced
1 yellow onion, finely chopped
2 carrots, diced
3 celery stalks, diced
2 scallions, finely chopped
3 Tbsp tomato paste
1/2 tsp dried mint
1 tsp dried oregano
Fresh parsley, chopped, as needed
Olive oil, as needed
Salt & pepper, to taste
Smoked paprika, to taste
Fresh lemon juice, to taste

Instructions
Soak the beans in water for about 5-6 hours or overnight. You can soak them in hot water for about 2 hours & pressure cook them if you want to use them faster. It takes about 90 minutes to cook them on the stove top after soaking them for 5-6 hours. Instant Pot cooking time is about 15 minutes.

Drain the beans & put them in a pot of water, again, making sure they are fully immersed, and boil them until they are somewhat cooked. You could cook them in the Instant Pot too. Takes about 90 minutes on the stove top)

Once the beans are partially cooked, drain them & set aside

Heat a large pot, add some olive oil, the onions, scallions, & garlic. Season with salt and pepper & sauté for 2 minutes

Add the carrots & celery. Continue to cook them until they are soft

Stir in the tomato paste, dried oregano, dried mint, cook for 5 minutes, stirring often

Add the cooked beans, enough water to cover them completely, increase heat, cover and bring them to a boil

Reduce heat, cover & simmer for about 45 minutes

Add the chopped parsley and continue to cook until the beans have completely cooked through & the broth appears thicker.

Add some olive oil & cook for another 10 minutes, stirring occasionally. Adjust consistency by adding some hot water, if needed

Turn off heat. Stir in some lemon juice & sprinkle the smoked paprika

Serve hot with crusty bread