Start the soup: Set a large soup pot on the stove over medium heat and add the olive oil.

Add the chopped onion and sliced carrots to the pot. Cook for 4 to 5 minutes, stirring often, until the onion looks soft and the carrots start to lose their raw crunch.

Add the chopped garlic and paprika to the pot. Stir for 30 seconds, just until the garlic smells fragrant.

Add the tomato paste to the pot. Stir it into the vegetables and cook for 1 minute, until it darkens slightly.

Add the sliced cabbage to the pot. Stir well and cook for 2 to 3 minutes, until the cabbage starts to wilt and make room in the pot.

Build the broth: Pour the diced tomatoes with their juices into the pot. Stir to loosen any tomato paste from the bottom.

Pour the vegetable broth into the pot and stir everything together.

Add the drained cannellini beans to the pot. Raise the heat to high.

Bring the soup to a full boil. The broth should be actively bubbling across the surface.

Cook the noodles: Add the broken rice noodles to the boiling soup. Press them down gently with a spoon so they are mostly under the broth.

Cook the noodles for 2 minutes, stirring once or twice so they do not stick together.

Continue cooking for 1 to 2 minutes more, until the noodles are tender and the cabbage is soft but not falling apart.