Cannellini Beans:

3 15 ounce cans, drained and rinsed

Yellow Onion:

1, finely chopped

Garlic:

4 cloves, minced

Olive Oil:

2 tablespoons

Carrots:

2 large, peeled and chopped

Celery:

1 stalk, diced

White Wine:

1/3 cup (Pinot Grigio recommended)

Kale:

2 cups, chopped (stems removed)

Vegetable or Chicken Broth:

2 1/2 – 4 cups

Tomato Paste:

1 tablespoon

Salt:

1 teaspoon, or to taste

Black Pepper:

1/4 teaspoon, or to taste

Red Pepper Flakes:

1/4 teaspoon, omit if desired

Italian Seasoning:

1/4 teaspoon

Bay Leaves:

2

Dried Thyme:

1 teaspoon

Dried Oregano:

1/2 teaspoon