Cannellini Beans:

• 3 15 ounce cans cannellini beans (drained and rinsed)

Aromatics:

• 1 yellow onion (finely chopped)
• 4 cloves garlic (minced)
• 2 tablespoons olive oil

Vegetables:

• 2 large carrots (peeled and chopped)
• 1 stalk celery (diced)
• 2 cups chopped kale (stems removed, finely chopped)

Seasonings and Liquids:

• 1/3 cup white wine (Pinot Grigio)
• 2 1/2 – 4 cups vegetable or chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 teaspoon Italian seasoning
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano