Directions

1. 1
   Heat olive oil in a large heavy pot over medium heat. Add the onion and cook for 5 minutes until soft.
2. 2
   Add the garlic, smoked paprika, thyme and red pepper flakes. Cook for 1 minute, stirring constantly.
3. 3
   Stir in the diced tomatoes with their juices and cook for 3-4 minutes, letting some of the liquid evaporate.
4. 4
   Add the beans and vegetable broth. Bring to a gentle simmer and cook uncovered for 20 minutes to let the flavours develop.
5. 5
   Using a fork or potato masher, lightly mash about 1/3 of the beans against the side of the pot to thicken the broth.
6. 6
   Add the kale in handfuls, stirring until it wilts down, about 5 minutes. Stir in the nutritional yeast and lemon juice.
7. 7
   Season generously with salt and pepper. Let the stew rest off the heat for 5 minutes.
8. 8
   Serve in deep bowls with a drizzle of olive oil on top and a slice of crusty bread on the side for dunking.