Place beans, water, and salt in a large saucepan. Bring to a boil, then reduce heat to a simmer.

Cook, uncovered, for about 40 minutes, or until the beans are tender.

Turn off the heat and let the beans cool in the liquid.

Drain the beans.

Heat oil in a large pot over medium heat.

Add flour and cook for 3-4 minutes, until it changes color.

Stir in the shallot, garlic, tomato paste, and paprika, and cook for about 1 minute.

Add stock and the cooked beans and simmer for another 20 minutes to blend the flavors.

If you do not want to use flour, omit the flour and puree 1/3 of the soup.

Prepare the soup up to a couple of days in advance and refrigerate.

Just before serving, reheat the soup and cook the noodles or sausages in it (or both).