Fry the bacon in the butter, add the shallots, the carrots, the leeks and the ground paprika and mix well before adding the tomato puree, the beans, the stock and the bay leaves.
Bring the soup to the boil and then turn down the heat to simmer for about 20 minutes.
Remove the bay leaves, check and correct the seasoning to taste, and then using a hand held blender, process half of the soup so that it is relatively smooth.
Leave the other half untouched and combine the two.
Add the celery leaves just before serving hot, and it must not be completely smooth.
Add the celery
leaves right before serving.