Heat the olive oil in a large pot over medium heat for 1-2 minutes until it shimmers.

Sauté the diced onion and bell pepper for 5-7 minutes until the onion is translucent.

Add the minced garlic and cook for an additional minute until fragrant.

Combine the butter beans and diced tomatoes, then add smoked paprika, cumin, salt, and black pepper. Stir well.

Pour in the vegetable or chicken broth, stir to combine, and bring to a gentle simmer.

Cover the pot, reduce heat to low, and let cook for 10-15 minutes.

Stir in the spinach or kale and let wilt for an additional 5 minutes.

Garnish with freshly chopped parsley before serving.