1. Peel and chop the onions and garlic finely. Wash and dry the celery, cut it into small dices. Peel the potato and grate it coarsely. Drain the white beans and rinse with some water. Set aside.

2. Add some oil to a large pot and heat it up. Add the chopped onions and garlic and cook until soft and glossy. Next, add the chopped celery and cook for a minute, stirring constantly. Add the grated potato and mix it in. Add the tomato paste and mix until everything is well combined – let the tomato paste brown a bit, but do not burn it. Deglaze with the vegetable broth and wine. Add the crushed tomatoes, ground cumin, smoked paprika powder, salt, Herbs of Provence, and the bay leaf. Bring to a boil again, then reduce the heat, cover the pot, and let simmer for about 20 minutes. Stir from time to time so nothing burns. Add the white beans and let them cook for another 10-15 minutes. Season with pepper and some more salt if needed.

3. While the stew is cooking, prepare the topping. Wash, dry, and chop the parsley. Peel and grate the garlic, wash, and zest the organic lemon, add some olive oil and lemon juice, and mix everything. Season with flaky sea salt and fresh pepper.

4. Pour the stew into bowls (remove the bay leaf first), add some topping and serve with toasted bread (optional).