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1.
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In a 4-quart soup pot or cast iron casserole (with a lid that fits), heat 1/4 cup of olive oil and cook the leeks, carrots and onions over medium-low heat until just softened, 8 to 10 minutes.
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2.
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Add the dried beans and 12 cups of water.
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Bring to a simmer over high heat, then reduce the heat to low and cover the pot with the lid, stirring occasionally.
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After about 45 minutes, add 1 tablespoon of kosher salt.
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Continue to cook, covered, and again stirring occasionally, just until the beans are soft, 45 minutes to 1 hour or more (this may vary according to the beans you use).
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3.
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With a slotted spoon, remove 1 cup of the beans and, separately, 2 tablespoons of bean liquor and set both aside.
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Add the kale to the soup, stirring in a few cups at a time as the greens wilt.
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Cover, and continue to cook for 8 to 10 minutes more until the greens are tender, then remove from the heat.
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4.
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Meanwhile, bring a pot of salted water to a rolling boil and cook the pasta until al dente.
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Drain and reserve.
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5.
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In a food processor, combine the reserved beans and bean liquor, sage, parsley, paprikas and lemon juice, the remaining 2 1/2 tablespoons olive oil and a pinch of salt.
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Blend until smooth, then check for seasoning, adding more salt if desired, or bean liquor to aid in blending.
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6.
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Just before serving, stir the cooked pasta into the soup.
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Ladle the soup into bowls and top each with about 2 tablespoons of spiced bean puree.
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Grate Parmesan over the top of each bowl to taste and serve immediately.
