In a large pan, fry the onions over a medium heat until they become translucent.
Add the garlic, and continue to cook for another couple of minutes.
Mix in the flour, and cook for a minute, stirring all the time.
Mix the passata and the paprika with the vegetable broth, and add to the pan. Mix well.
Stir in the potatoes and sauerkraut, bring everything to the boil, then reduce the heat and simmer, uncovered, until the potatoes are soft.
Add the beans, and continue to simmer for another 10 minutes.
Taste, season, and serve with fresh bread and žganci (made without lard and cracklings, of course!).
Notes
Almost any type of beans will work; white, cannellini, borlotti, pinto, navy, speckled. I usually use white or pinto because they're the ones most readily available to me.