Soup with Tuscan White Beans and Kale

Directions:
1. Sauté the Aromatics:
In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the finely sliced onion and sauté for about 5 minutes until it becomes soft and translucent. Add the minced garlic and continue cooking for another 1-2 minutes until fragrant.
2. Add the Vegetables:
Add the sliced carrots and chopped celery to the pot. Stir well and cook for 5 minutes, allowing the vegetables to soften slightly. This will help build a deep, savory base for the soup.
3. Deglaze with White Wine:
Pour in the 1/3 cup of white wine, scraping up any bits stuck to the bottom of the pot. Let the wine simmer for about 2 minutes, allowing the alcohol to evaporate and the flavors to meld.
4. Incorporate the Beans and Tomato Paste:
Stir in the three cans of drained and rinsed cannellini beans and the tablespoon of tomato paste. The tomato paste will add richness to the broth, giving it a deeper, more flavorful base.
5. Add the Broth and Spices:
Pour in 2 ¼ to 4 cups of chicken or vegetable broth, depending on your preferred soup consistency. Add the salt, pepper, red pepper flakes (if using), Italian seasoning, bay leaves, thyme, and oregano. Stir everything together and bring to a simmer.
6. Simmer and Add the Kale:
Let the soup simmer for about 20 minutes, allowing all the flavors to combine and the vegetables to become tender. Add the chopped kale during the last 5 minutes of cooking, stirring it into the soup until it wilts and softens.
7. Adjust Seasoning:
Taste the soup and adjust the seasoning as needed. You can add more salt, pepper, or red pepper flakes if you like a bolder flavor or a little more heat.
8. Serve:
Once the soup is hot and the flavors have melded together, remove the bay leaves. Ladle the soup into bowls and serve hot. You can enjoy it on its own or with a slice of toasted baguette for extra crunch.