Soak the 2 cups of navy beans in fresh water in a large bowl. Add water 1 inch past the navy beans and refrigerate overnight.
The next day, drain navy beans from soaking water. Boil a pot of fresh water and add navy beans to pot.
Boil navy beans for 30 minutes, then drain and set aside.
If using, small dice onion and mince garlic cloves. Add olive oil to a large pot and heat on medium-low.
Add in diced onions and sauté until translucent. Add in fresh oregano, thyme, minced garlic, diced potatoes, salt, pepper, and smoked paprika.
Sauté on stove for 6-7 minutes.
Add in cooked navy beans and quart of broth and quart of water.
Bring pot to a boil then reduce to a simmer. Simmer for 20-25 minutes, or until potatoes are tender and beans are creamy.
Clean, de-stem, and chop the kale, add it to the pot of soup.
Stir in the kale and let cook on medium-low heat for 10 more minutes until wilted.
Adjust seasoning with more salt, pepper, or seasonings of your choice.
Add in optional add-ins in sausage, chicken, or cream. Serve soup warm.
