1-Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat, then sauté 1 finely chopped yellow onion until it starts to brown slightly, about a few minutes.

2-Add 4 minced garlic cloves, 1 diced stalk celery, and 2 peeled and chopped large carrots, then continue sautéing for around 10 minutes until the vegetables soften and brown slightly for added flavor.

3-Pour in 1/3 cup white wine and cook until most of the liquid evaporates, about 5 minutes.

4-Add 3 cans (15 ounces each) drained and rinsed cannellini beans, 1 tablespoon tomato paste, 1 teaspoon salt or to taste, ¼ teaspoon black pepper or to taste, ¼ teaspoon red pepper flakes (optional), 1 teaspoon dried thyme, ½ teaspoon dried oregano, 2 bay leaves, and 2 ½ to 4 cups vegetable or chicken broth (starting with 2 ½ cups). Stir well and bring to a boil.

5-Cover, reduce heat to low, and simmer for 15 minutes. Remove the 2 bay leaves and transfer 2 ½ to 3 cups of soup to a blender; blend until smooth. Return the blended portion to the pot and stir.

6-Adjust consistency by adding more broth if desired. Add 2 cups chopped kale (stems removed and finely chopped) and simmer a few more minutes until the kale wilts. Taste and adjust salt, pepper, and add a squeeze of lemon juice if preferred.

7-Serve warm, optionally with hearty gluten-free bread for dipping. For more ideas on vegetable-based dishes, check out our pesto pasta recipe, which complements this soup nicely for a full meal.