In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 2 minced garlic cloves, and 2 chopped celery stalks. Sauté for about 5 minutes until the onions become translucent and fragrant.

Introduce 2 diced carrots and 3 peeled and cubed potatoes into the pot. Stir well and cook for an additional 3 minutes.

Pour in 4 cups of vegetable broth, followed by 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, salt, and black pepper to taste. Bring to a boil, then simmer for 20-25 minutes.

Once tender, use an immersion blender to purée the soup until smooth. For a chunkier texture, blend only half.

Stir in 2 cups of chopped kale and 1 can of drained white or cannellini beans. Simmer for an additional 5-7 minutes until the kale is tender.

Finally, add 1 cup of plant-based milk and heat through.