You’re one pot and 30 minutes away from an easy and delicious vegan soup!
Sauté the chopped leek with olive oil in a medium/large pot over medium heat until the leek softens. Add in the garlic, rosemary, and paprika and sauté for another couple minutes without letting the garlic brown.
Add in canned tomatoes, rinsed beans, kale leaves and broth. Taste and add salt + pepper to your liking. Simmer for 15-20 minutes and serve.
*You may want to consider either using a low sodium broth or subbing some of the broth for water if your canned tomatoes and/or beans have added salt. Better to have an under-salted soup that you can adjust to your taste than too much salt!