Main Ingredients:

• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 1 cup roasted red pepper, chopped
• 6–8 cloves garlic, thinly sliced
• 2 cups green leaf kale, chopped
• ¼ cup fresh parsley, chopped
• 2 tablespoons extra virgin olive oil

Seasonings and Sauces:

• 2 tablespoons tomato paste
• 2–4 dashes vegetarian Worcestershire sauce
• ¼ cup spicy harissa sauce
• 1 teaspoon smoked paprika
• 2 teaspoons ground cumin
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon kosher salt
• Black pepper, to taste

Beans and Tomatoes:

• 15 ounces canned cannellini beans, drained and rinsed
• 30 ounces canned butter beans, drained and rinsed
• 15 ounces fire-roasted diced tomatoes

Liquid and Finishings:

• 4 cups vegetable stock
• ½ lemon, juiced
• Feta crumbles, for serving
• Greek yogurt or sour cream, for serving (optional)