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In a soup pot, heat the olive oil over medium heat.
Add the chopped onions, carrots, and celery, and cook for about 5 minutes.
Stir in the minced garlic, paprika, thyme, salt, pepper, and chopped rosemary, and continue cooking for another 5 minutes.
Incorporate the drained white beans and the broth, adjusting the amount based on your desired thickness.
Bring the mixture to a simmer and let it cook for 15 minutes, or until the vegetables are tender.
For a creamier texture, you can blend 1-2 cups of the soup in a blender or use an immersion blender to partially blend it.
Remove the pot from heat and gently fold in the chopped kale.
Serve the stew in bowls, topped with additional parmesan cheese and red pepper flakes, alongside toasted sourdough.