Plenty of garlic, beans and spices make this soup a flavorful weeknight meal.
In a small saute pan over medium low heat, brown the garlic with olive oil - about 3 min. Remove from the pan and set aside in a small bowl.
Add the bread slices and brown on both sides, about one minute each side. Remove the bread and place in the bowl with garlic.
Mash together the garlic and the bread to make a thick paste. Set aside.
Remove the pan from the heat and allow to cool slightly. Add the pimenton, cumin and saffron to the sauté pan and then quickly following add the sherry vinegar to prevent the pimenton from burning. Remove from heat after about 30 sec.
*Using dry beans requires some planning and extra cooking time but yields delicious results. I don't recommend canned here, but if you do, you'll need to add water to make a broth.
*recipe adapted from Chef Jose Andres