Heat a large pot over medium heat for about 2 minutes and then add the onion, celery, carrot, green onions, tomato, and garlic, and cook for about 5 minutes, stirring occasionally.
Add the beans, dill, basil, marjoram, paprika, salt, pepper and water, and stir. Bring to a boil and then turn the heat down slightly and place a lid on the pot at an angle.
Simmer for 20 minutes, until the veggies are soft.
Allow the soup to cool for about 10 minutes. Stirring the soup helps it cool faster.
Take about one cup of soup out of the pot and blend it in your blender until it’s creamy and smooth. Pour it back in the pot, add the parsley and the bok choy and stir.
Add salt and pepper to taste if needed.