If using dried beans, rinse and soak them overnight in plenty of water. Drain and set aside.
Cook the Aromatics:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Cook until the vegetables are softened and the onion is translucent, about 5-7 minutes.
Add the Spices:
Stir in the bay leaf, thyme, rosemary, smoked paprika, cumin, salt, and pepper. Cook for another 1-2 minutes until the spices are fragrant.
Combine Ingredients:
Add the tomato paste to the pot and stir to combine with the vegetables and spices. Cook for 1 minute.
Add Beans and Broth:
Add the soaked and drained beans to the pot. Pour in the chicken or vegetable broth and add the diced tomatoes. Stir to combine.
Simmer:
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 to 1 1/2 hours, or until the beans are tender and the flavors have melded. Stir occasionally and check the beans for doneness.
Finish and Serve:
Remove the bay leaf. Adjust the seasoning with salt and pepper to taste.
Garnish with chopped fresh parsley and, if desired, a sprinkle of grated Parmesan cheese.
