Wash the beans, cut off the tips. Cut in half. Heat the pot with salted water. Place the beans. Cook for 4 min, until a bit tender.
Heat the oil in a big skillet. Add the onion and cook about 4 min. Add the garlic and cook about 1 min.
Add the tomatoes. Reduce the heat to low and simmer about 10 min. or until puree.
Pour the water. Add the paprika powder, salt, pepper and combine.
Add all veggies and simmer about 10 min. or until fork-tender.
Add the dill parsley, spring onion, season with salt and pepper. Turn off the heat and let sit for about 10 min.
*if you use juicy tomatoes, you can add less or no water at all.