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Prepare the following, adding each to the same bowl as you complete it: Dice 1 medium yellow onion (about 1 ½ cups). Peel and dice 1 medium carrot (about ½ cup). Dice 1 medium celery stalk (about ⅓ cup).
Mince 3 garlic cloves. Remove and discard the center ribs from 1 small bunch kale; coarsely chop the leaves (about 5 cups). Drain and rinse 3 (about 15-ounce) cans white beans.
Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add the onion mixture and cook, stirring occasionally until softened, about 5 minutes. Add the garlic, 2 teaspoons smoked paprika, 1 ¾ teaspoons kosher salt, and ¼ teaspoon red pepper flakes. Stir to combine and cook until fragrant, about 30 seconds.
Add the beans and stir to combine. Add 1 (32-ounce) carton low-sodium vegetable broth. Bring to a boil over medium high heat. Reduce the heat to maintain a simmer and cook for 10 minutes to allow the flavors to meld.
Ladle about half of the soup into a blender. Blend, starting at low speed and gradually increasing to high speed until smooth, 30 seconds to 1 minute. Return to the pot. Bring to a simmer. Add the kale and cook until tender and vibrant green, 3 to 5 minutes.
Remove from the heat. Add 1 teaspoon apple cider vinegar and stir to combine. Taste and season with more kosher salt as desired.