3 cans (15 oz each) cannellini beans, drained and rinsed

1 yellow onion, finely chopped

4 cloves garlic, minced

2 tbsp olive oil

2 large carrots, peeled and chopped

1 stalk celery, diced

1/3 cup white wine (such as pinot grigio)

2 cups chopped kale, stems removed, finely chopped

2 1/2–4 cups vegetable or chicken broth (preferably vegetable)

1 tbsp tomato paste

1 tsp salt (or to taste)

1/4 tsp black pepper (or to taste)

1/4 tsp red pepper flakes (optional)

1/4 tsp Italian seasoning

2 bay leaves

1 tsp dried thyme

1/2 tsp dried oregano