Materials:
• Three cans of washed and drained cannellini beans (15 ounces each)
• 1 finely sliced yellow onion
• 4 minced garlic cloves
• 2 tablespoons olive oil
• 2 large carrots, peeled and sliced
• 1 stalk of celery, chopped
• 1/3 cup white wine (such as Pinot Grigio)
• 2 cups finely chopped kale (with stems removed)
• 2 ¼ to 4 cups chicken or vegetable broth (adjust according to desired consistency)
• 1 tablespoon tomato paste
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon pepper (adjust according to taste)
• 1/4 teaspoon red pepper flakes (optional, for a spicy kick)
• 1/4 teaspoon Italian seasoning
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
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