Cannellini Beans:

• 3 15 ounce cans cannellini beans, drained and rinsed

Vegetables:

• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 large carrots, peeled and chopped
• 1 stalk celery, diced
• 2 cups chopped kale, stems removed, finely chopped

Seasonings:

• 1/3 cup white wine (I used pinot grigio)
• 2 1/2 – 4 cups vegetable or chicken broth (see notes)
• 1 tablespoon tomato paste
• 1 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/4 teaspoon red pepper flakes, omit if you don’t like spice
• 1/4 teaspoon Italian seasoning
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano