1-Heat 2 tablespoons of olive oil in a large pot over medium heat and sauté 1 finely chopped yellow onion until it’s slightly browned, which takes about 5 minutes.

2-Add 4 minced garlic cloves, 1 diced celery stalk, and 2 large peeled and chopped carrots, then cook for 10 minutes until the vegetables soften and brown, stirring occasionally.

3-Pour in 1/3 cup of white wine and cook until it’s mostly evaporated, about 5 minutes, to enhance the flavors.

4-Stir in 3 cans (15 ounces each) of drained and rinsed cannellini beans, 1 tablespoon tomato paste, 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes (if using), 1 teaspoon salt, and 2 bay leaves; add 2 ½ cups of vegetable or chicken broth to start, and adjust with more to reach your desired consistency.

5-Bring the mixture to a boil, then cover and simmer on low for 15 minutes, allowing the flavors to meld.

6-Remove the 2 bay leaves, then blend about 2 ½ to 3 cups of the soup until smooth and return it to the pot for a creamy texture while keeping some bean chunks.

7-Add 2 cups of chopped kale and cook until it’s wilted, about 2-3 minutes; finally, adjust seasoning with salt, pepper, and a splash of fresh lemon juice before serving warm, ideally with rustic bread.