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Heat 1 tbsp olive oil and butter in a pot over medium heat. Cook onion for 5 minutes until softened. Add garlic and cook another couple minutes.
Stir in thyme, savory, chili flakes, a little salt and pepper, and 1 ½ cans of beans.
Blend the bean mixture and broth until smooth in two batches, then return to the pot. Cool slightly before blending and follow your blender’s instructions for hot liquids.
Meanwhile, brown mushrooms in a frying pan over medium-high heat. Let them sit between stirs to develop colour. Season with salt, pepper and paprika near the end.
Add remaining 1 ½ cans of beans, kale and most of the mushrooms. Save a few for topping. Simmer gently for 8-10 minutes until kale is tender. Using spinach? Add it for the last 1–2 minutes.
Add water a splash at a time if too thick. Finish with juice of ¼ lemon, taste, and add more lemon, salt or pepper as needed.
Serve with reserved mushrooms, Parmesan and cracked pepper.