Add minced garlic and cook briefly until aromatic, stirring constantly to avoid burning.

Transfer the sautéed vegetables to the slow cooker and spread them evenly across the bottom.

Add the white beans, diced tomatoes, tomato sauce, vegetable broth, and tomato paste.

Sprinkle oregano, thyme, smoked paprika, salt, and black pepper over the mixture.

Stir gently to combine until the broth turns slightly reddish and the vegetables are evenly distributed.

Cover and cook on low heat until the vegetables become tender and the flavors deepen.

Stir in the chopped kale during the final stage of cooking.

Continue cooking until the kale softens and turns a deep green color while still holding its texture.

Taste the stew and adjust seasoning if needed before serving.

Ladle into bowls and finish with a sprinkle of grated Parmesan cheese for a savory finish.