Arabic tomato soup with beans

This culinary recipe is very often used in many restaurants of Arabic cuisine. I tried to cook and I liked it. Everything is done simply.
Beans are washed and soaked overnight (preferably in cold water), then boiled in a liter of water. To remove the skin from tomatoes, they should be dipped in boiling water and immediately into cold water. Peel the tomatoes and cut into medium cubes. Peel the onion, finely chop it, and rub the ginger through a grater. Next, take a frying pan, heat up the oil and put the onion and ginger there first, and then cumin and cinnamon. All this is thoroughly mixed, and all this is fried for about 5 minutes on moderate heat until a pleasant aroma of spices appears. Next, add the tomatoes and beans (and the broth in which the beans were cooked) and bring to a boil. After the frying pan starts bubbling, we reduce the heat to a minimum, add honey, paprika, peppers, and salt. Leave the soup to cook for a few more minutes, then add the greens to the soup and extinguish the fire. Arabic tomato soup with beans is very tender and rich with a sweet spicy taste. This food can be decorated with parsley or coriander and served hot