In a large stockpot, heat oil over medium heat. Add onions, garlic, and carrots and sauté five minutes.

Add sausage and cook three to five minutes, until browned.

Add salt, basil, paprika, oregano, red pepper flakes, and tomato paste and stir for 30 seconds, until fragrant.

Add drained beans and tomatoes with their juices to the pot, breaking up the

tomatoes a bit.

Pour in the stock and stir to combine. Bring to a boil, then reduce heat to low and simmer 20–25 minutes, partially covered.

Stir in the kale/spinach, lemon juice, and black pepper and immediately turn

off the heat. Serve warm, garnishing each bowl with parsley.