In a large stock pot, heat the olive oil spray over medium-high heat. Add the onion, celery, carrots and salt, cooking for about 8 minutes or until the vegetables are tender. Add the garlic, red pepper flakes and smoked paprika and stir until a lovely aroma begins.
Stir in the beans, chicken stock, crushed tomatoes, diced tomatoes, thyme and bring to a boil. Reduce the heat to medium-low heat and simmer uncovered for about 10 minutes.
Add the collard greens and the sherry vinegar and continue to cook until the collard greens are wilted and soft. Taste and add more salt or pepper, if needed.
To serve, add 1/4 cup of cooked rice to a bowl. Top with 1 cup of the soup mixture. You can add grated Parmesan cheese to the soup as well. Serve immediately.