Heat pan with olive oil. Add the onions, carrots, potatoes, celery, and cook for 2-3 minutes. Add paprika, oregano, thyme. Cook for another 2 minutes. Add the tomato paste and cook for another 2-3 minutes until the carrots get tender.
Add the canned tomatoes, stock, bay leaves, salt and pepper and let it come to a soft boil. Once boiling, lower the heat, add your macaroni and simmer with lid partially covered for 15 minutes.
After 15 minutes, when the potatoes and your macaroni are tender enough, add the beans and your greens. Cook for another 5 minutes and turn off the heat. Squeeze the lemon juice and stir.
Enjoy while warm. Serve with sourdough toast or bread rolls.