1-First: sauté the onion in two tablespoons of olive oil until it browns slightly, which takes about five minutes. Then add the garlic, celery, and carrots, cooking for another 10 minutes until they soften and brown. This base sets the foundation for the soup’s depth of flavor.

2-Next: pour in the 1/3 cup of white wine if you’re using it, and let it cook until most of the liquid evaporates, about five minutes. Stir in the three 15-ounce cans of drained and rinsed cannellini beans, the tomato paste, salt, black pepper, red pepper flakes, bay leaves, dried thyme, dried oregano, and 2.5 to 4 cups of broth. Bring the mixture to a boil, then cover and reduce the heat to low to simmer for 15 minutes.

3-Finishing Touches: After simmering, discard the bay leaves and transfer 2.5 to 3 cups of the soup to a blender, pureeing it until smooth. Return this to the pot and add more broth if the soup feels too thick. Finally, mix in the two cups of chopped kale and simmer for a few more minutes until it wilts. Adjust the seasoning with extra salt, pepper, and a squeeze of lemon juice if you like, then serve warm.