Heat olive oil in a large pot over medium heat, then sauté onion and celery for 5 minutes, stirring occasionally until softened and slightly translucent. Keep the heat steady so the vegetables don’t brown.

Add garlic, smoked paprika, dried thyme, and red pepper flakes, then cook for 1-2 minutes while stirring until fragrant and darker at the edges. The aroma should turn smoky and warm.

Add diced tomatoes, chicken or ham broth, butter beans, and diced ham, then bring the mixture to a boil. Watch for steady bubbling across the pot before reducing heat.

Reduce to a simmer and cook for 15 minutes, stirring once or twice. Mash a quarter of the beans in the pot to thicken the broth while keeping some whole for texture.

Add chopped kale and simmer for 5 minutes until wilted and bright green. Stir to submerge the kale so it softens evenly.

Season with salt and black pepper to taste, then drizzle with olive oil and top with fresh parsley. Serve hot with the creamy beans and smoky broth clearly visible.