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Heat oil in a medium pan over medium heat. Once the oil is hot and shimmering, add the shallot and sauté until translucent, about 1-2 minutes.
Add garlic and sauté for 30-60 seconds until fragrant.
Stir in the tomato paste, crushed red pepper, paprika, and thyme. Cook for 30-60 seconds.
Add the tomatoes and ¼ teaspoon salt. Gently simmer for 5-7 minutes until the tomatoes soften and release their liquid. Stir occasionally. You can gently mash the tomatoes after the 4-minute mark to help things along. The liquid should be thickened and somewhat jammy-looking at this point. Lower heat if necessary to prevent burning.
Add the broth, beans, vinegar, cracked pepper, and remaining ¼ teaspoon of salt. Raise heat to get things moving, then lower back to maintain a gentle simmer for 5-7 minutes or until sauce slightly reduces. Gently stir occasionally.
Stir in the kale and simmer until it’s just wilted, about 1-2 minutes.
Turn the heat lower and stir in the cream cheese until it is melted. If the sauce isn't thickened enough, let it gently simmer for 1-2 more minutes. Taste for seasoning and add more if needed. Top with basil and serve with crusty bread.