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Soak dried white beans overnight, then drain and rinse
Place ham hock in a large pot and cover with water, bring to a boil, then simmer for 2-3 hours until meat is tender
Remove ham from the broth, add drained beans, tarragon, and ground coriander. Bring to a boil, reduce to simmer, and cook for 2 hours until beans are tender
Heat olive oil in a pan over medium heat, sauté diced onions and carrots until soft and translucent
Add sweet paprika and smoked paprika, stir to coat
Chop cooled ham into bite-sized pieces
Add the soffritto, chopped ham, and tomato puree to the beans. Season with salt and pepper to taste, and simmer for 20-30 minutes, stirring frequently
Optionally add Kale towards the end.