Step 1: Sauté the Aromatics

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the finely chopped yellow onion and sauté for about 5 minutes until it starts to brown slightly. This caramelization adds a rich depth of flavor to the soup.

Add the minced garlic, diced celery, and chopped carrots to the pot. Continue sautéing for another 8 to 10 minutes, stirring frequently, until the vegetables soften and take on a golden hue. This step creates the aromatic base for the soup.

Step 2: Deglaze with White Wine

Pour in 1/2 cup of white wine (such as pinot grigio) to deglaze the pot. Stir well to scrape up any browned bits stuck to the bottom, as these bits are packed with flavor. Cook for 5 to 7 minutes, letting most of the wine evaporate while the veggies absorb its flavor.

Step 3: Add the Remaining Ingredients (Except Kale)

Stir in the drained cannellini beans, 1 tablespoon of tomato paste, 1 teaspoon of salt, 1/4 teaspoon of black pepper, red pepper flakes (if using), 1/2 teaspoon of Italian seasoning, 2 bay leaves, 1 teaspoon of dried thyme, and 1/2 teaspoon of dried oregano.

Pour in 2 cups of broth (vegetable or chicken, depending on preference). Stir well to combine all the ingredients. You can add more broth later if you prefer a thinner consistency, but starting with 2 cups will allow you to gauge the thickness better.

Step 4: Simmer the Soup

Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 15 minutes, allowing the flavors to meld together beautifully.

Step 5: Blend a Portion for Creaminess

After the soup has simmered, remove and discard the bay leaves. To create a creamy texture without adding any dairy, transfer 2 to 3 cups of the soup to a blender. Blend until smooth, then return the blended portion to the pot and stir to combine. This technique gives the soup a luxurious, creamy consistency while keeping it light and healthy. If the soup is too thick at this point, feel free to add more broth until it reaches your preferred consistency.

Step 6: Add the Kale

Stir in the finely chopped kale and let the soup simmer for another 5 minutes, or until the kale wilts and becomes tender. Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or even a squeeze of lemon juice for brightness if desired.

Step 7: Serve

Once the kale has wilted and the soup is well-seasoned, it’s ready to serve. Ladle the soup into bowls and enjoy it warm, ideally with a slice of hearty bread on the side for dipping.