Heat the oil in a soup pot and sauté the onion, bell pepper, and paprika for about 5 minutes until tender. Add the diced tomatoes, vegetable bouillon cube, and 600 ml of water, and bring to a boil.

Add the rosemary and let it simmer gently for about 20 minutes.

Remove the rosemary. Add ¾ of the jar of white beans to the soup and blend until smooth.

Season to taste with pepper and salt if needed.

Add the remaining white beans, bell pepper, and diced tomatoes.

Brush the stale bread with the mixture of olive oil, garlic, salt, and pepper.

Toast the bread in a hot oven for about 5 minutes until golden brown and crispy. Cut the bread into large croutons.

Divide the soup among 4 bowls and top each bowl with a spoonful of crème fraîche and croutons.