Kale and White Bean Soup with Smoked Paprika and Olive Oil

This recipe draws inspiration from caldo gallego, a rustic soup from Galicia in northwestern Spain. Traditional caldo gallego is made with pork, but we went vegan. Smoked paprika and tomato paste cooked until slightly browned lend the vegetable-broth base remarkable depth of flavor as well as color. We typically drain canned beans, but here we include the starchy liquid; it lends the soup body. Be sure to drizzle individual servings with olive oil for additional richness and aroma.