Step 1

Heat the olive oil in a large pot on medium-high heat then add the onion and garlic letting cook for 1 minute.

Step 2

Next, add the carrot and celery and let cook for another 2-3 minutes.

Step 3

Add the cannellini beans, crushed tomatoes, herbs de Provence, bay leaves, cayenne pepper and vegetable broth and bring the soup to a light boil, then reduce the heat to low and cover and let simmer for 15-20 minutes.

Step 4

Remove the bay leaves and transfer 1/3 of the soup to a blender (can alternatively use a hand blender) and blend until smooth. Add back to the soup and mix it together.

Step 5

Add the kale to the soup and stir until wilted.

Step 7

Season with salt and pepper to taste.