In a large pot, heat the olive oil over medium heat. Add the shallot and garlic and cook for 1 to 2 minutes until fragrant. Add celery and carrots and cook for 3 minutes, stirring frequently.

Pour in the vegetable stock, add the bay leaf, thyme, paprika, salt, black pepper, chili flakes and cannellini beans; and bring to a gentle boil. Cover, reduce the heat to medium-low, and simmer for 25 to 30 minutes until the vegetables are cooked and tender, stirring halfway through.

Remove the bay leaf. Transfer 4 cups of the soup to a high-speed blender and puree for 10 seconds. Pour the pureed soup back in the pot. Stir in the kale and lemon juice and simmer for another 5 minutes.

Ladle the hot soup into bowls. Store any leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.