1-First, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the finely chopped yellow onion and sauté until it starts to brown, which takes a few minutes and fills your kitchen with a wonderful aroma.

2-Next, toss in 4 cloves of minced garlic, 1 diced stalk of celery, and 2 large peeled and chopped carrots; keep stirring for about 10 minutes until they soften and get a nice color.

3-Pour in 1/3 cup of white wine and let it cook down until most of the liquid is gone, about 5 minutes this step adds a nice depth without overwhelming the soup. Now, add the rest of the ingredients except for the 2 cups of chopped kale: that includes the 3 cans (15 ounces each) of drained and rinsed cannellini beans, 2 ½ to 4 cups of your chosen broth, 1 tablespoon of tomato paste, 1 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of red pepper flakes if you like some heat, 1 teaspoon of dried thyme, 1/2 teaspoon of dried oregano, and 2 bay leaves.

Bringing It All Together: Stir everything well, bring the pot to a boil, then cover and turn the heat down to low for a gentle simmer for 15 minutes. After that, fish out the 2 bay leaves, scoop about 2 ½ to 3 cups of the soup into a blender, and blend it until smooth. Pour it back into the pot, give it a good stir, and tweak the thickness with more broth if needed.

Finally, mix in the 2 cups of chopped kale and let it wilt for a couple of minutes. Taste it and adjust the seasoning with more salt, pepper, or a squeeze of fresh lemon juice for a bright finish. Serve it warm, maybe with some rustic bread it’s ready in no time and tastes amazing. For more ideas on pairing soups with baked goods, check out our apple cranberry crisp recipe for a sweet side.