In a large stockpot or Dutch oven, heat the olive oil over medium heat.
Add the diced onions, minced garlic, and bay leaves.
Sauté for 10 minutes, stirring often, until the onions are soft and translucent. 2.
Pour in the vegetable stock and add the diced tomatoes (with their juice), kidney beans, paprika, cayenne, salt, and a generous amount of freshly ground black pepper.
Stir well and bring the mixture to a boil. 3. Roughly chop the stemmed kale leaves.
Add the chopped kale and diced potatoes to the pot.
Reduce the heat to a simmer, cover, and cook for 30 minutes, or until the potatoes are fork-tender. 4.
Remove and discard the bay leaves. For a creamier consistency, carefully transfer about 2 cups (480 ml) of the soup to a blender and purée until smooth. Alternatively, use an immersion blender directly in the pot to partially blend the soup. 5.
Pour the puréed soup back into the pot.
Stir in the butter until it melts completely.
Taste and adjust seasoning if necessary before serving.
