In a dutch oven or large soup pot, heat the olive oil over medium heat. Add the onion, fennel and carrots and cook until the onions are translucent, about 5 minutes. Add the garlic with a pinch of salt, the smoked paprika and crushed red pepper flakes. Continue to cook until the garlic is fragrant, about 1-2 minutes more.
Once fragrant, add the broth, beans, thyme and tomatoes. With a wooden spoon, crush the tomatoes so they break up, not to diced tomatoes, but bite sized pieces. Bring the pot to a boil before lowering to a simmer. Let the beans cook for 40-45 minutes or until tender, adding water to the pot as needed. If you used canned beans, you do not need to cook the soup for this long nor add water. Let the soup come to a boil and lower to a simmer for 10 minutes to get the flavors together.
If using, add the zucchini or cauliflower and boil until tender, another 5-10 minutes respectively. Taste and adjust the seasoning of salt and pepper to your liking. Add the kale for the last 2 minutes of cooking, or until it wilts. Remove the thyme stems before serving with a swirl of cashew cream.
Customize to your Archetype:
Nurturers: Add 5 ounces rotisserie chicken to your bowl when serving.
Wonder Women and Femme Fatales: Add 4 ounces rotisserie chicken to your bowl when serving.
Ethereals: Add ½ cup of cooked rice or quinoa when serving.
Herbed Cashew Cream
Drain and rinse the cashews thoroughly. In a high-speed blender, add all of the ingredients and blend until smooth. Pour the mixture into a bowl, and if using the probiotic powder, cover with a paper towel or cloth. Leave the mixture out for 6-8 hours (or overnight) to ferment before storing it into the refrigerator. If you’re not using the probiotic capsules, simply store it in a container in the refrigerator, covered, for up to a month.