In 4 quarts of water, add the dry beans. Bring to a boil and reduce to a simmer. Let cook for 1 - 2 hours until soft.
Heat the olive oil in a Dutch oven and add the onion, carrots and celery and add half the thyme, oregano and black pepper and the smoked paprika and salt. Cook for 3 - 4 minutes to soften. Add the sliced garlic and cook for 1 minute.
Add the tomatoes and break up with a wooden spoon.
Add the stock, bring to a boil then reduce to a simmer. Add the beans and then the parsley. Finish by adding the kale, mustard greens and remaining spices. Simmer for 10 minutes.
Serve and enjoy!