Step 1

In a large pot or saucepan, heat the olive oil over medium heat. Add onions, carrots and celery and cook the vegetable slowly until they soften, for about 10 minutes, stirring often.

Step 2

The add garlic, oregano, paprika and cook for about 45-60 secs or until the garlic is fragrant.

Step 3

Stir in beans, canned tomatoes, green beans, tomato paste, bay leaves, broth or water. Bring to the boil, than reduce to medium heat, cover, and cook for 20 minutes.

Step 4

Then stir in the kale and continue to simmer until the kale is cook for 3-4 minutes, or until the kale is tender but still bright green. If you stir in spinach or swiss chard instead of kale, the cooking time will be about 2 minutes.

Step 5

Taste and adjust the seasoning according to your taste (I usually add about ⅓ teaspoon of fine salt).

Step 6

Divide into 4 bowls and serve with a drizzle of olive oil, freshly grated black pepper and crusty bread. I like this soup even more the next day. Leftovers keep well, covered and refrigerated, for about 3-4 days. The soup freezes well, too.