Heat 2 tablespoons of olive oil in a large pot over medium heat.

Add the chopped onion, sea salt, and a few grinds of black pepper. Sauté for about 6 to 8 minutes, until softened.

Stir in the chopped garlic and cook for 2 more minutes.

Add the white wine vinegar and cook for an additional 30 seconds.

Pour in the vegetable broth, followed by the chopped potatoes and white beans. Bring to a boil.

Once boiling, reduce the heat and let it simmer for 30 minutes.

After simmering, let the soup cool slightly, then transfer half of it to a blender with the remaining tablespoon of olive oil, Dijon mustard, lemon juice, and smoked paprika. Blend until smooth, then return to the pot.

Use a potato masher to gently smash some of the potato chunks and beans in the pot.

Season to taste with salt and pepper, and serve hot with your choice of toppings.