1-First, rinse and drain the 3 cans of cannellini beans, or if using dried, soak them overnight for better texture. In a large pot, heat 2 tablespoons of olive oil over medium heat and add the finely chopped yellow onion. Sauté until it starts to brown slightly, which takes about 5 minutes, to build a flavorful base.

2-Next, add the 4 cloves of minced garlic, 1 stalk of diced celery, and 2 large peeled and chopped carrots. Continue sautéing for about 10 minutes until the vegetables soften and develop color. Then, pour in the 1/3 cup of white wine and cook until most of the liquid evaporates, around 5 minutes, to enhance the soup’s depth.

3-Now, stir in the drained beans, 1 tablespoon of tomato paste, 2 ½ to 4 cups of broth, 1 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes if you like some heat, 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, 2 bay leaves, and 1 teaspoon Italian seasoning. Bring everything to a boil, then cover and reduce the heat to low for a 15-minute simmer.

4-After simmering, remove and discard the 2 bay leaves. Transfer about 2 ½ to 3 cups of the soup to a blender and blend until smooth for a creamy texture. Return this to the pot and stir well, adjusting broth if needed for consistency. Finally, add the 2 cups of chopped kale and let it simmer for a few more minutes until wilted. Taste and season with extra salt, pepper, and a squeeze of lemon juice before serving warm, perhaps with rustic gluten-free bread.