INGREDIENTS
2 tsp
extra-virgin olive oil
1
yellow onion, diced
2
stalks celery, thinly sliced
4 cloves
garlic, minced
1/2 tsp
Kosher salt
1/4 tsp
coarse ground black pepper
1/2 tsp
Italian seasoning
4 cups
vegetable broth
4 cups
kale, chopped
2
vine tomatoes, chopped
14 1/2
-ounces cannellini beans, drained and rinsed