Soak Beans: Fill a large bowl with cool water, add dry white beans, and let them soak overnight (8–12 hours) until plump. Drain and rinse before using for creamy texture.

Chop Veggies: Dice carrots, celery, and yellow onion into ½-inch pieces for even cooking.

Combine Ingredients: Place drained beans, chopped veggies, diced tomatoes, vegetable broth, bay leaves, thyme, smoked paprika, salt, and pepper into slow cooker; stir gently to combine all ingredients evenly.

Cook Stew: Cover slow cooker and cook on low for 6–8 hours (or high for 3–4 hours) until beans are tender; remove bay leaves before serving.

Add Greens & Serve: During last 10 minutes of cooking, stir in spinach or kale leaves until wilted; finish with a squeeze of fresh lemon juice.