1 1/2 cups (one 15-ounce can) cooked white beans, drained, but not rinsed
1/2 teaspoon salt, or to taste
In a large soup pan, sauté onion, celery, and carrots in oil over medium heat until onions begin to look translucent (about 8 minutes). (Or, if you prefer to avoid oil, saute without.)
Add garlic and sauté for 1 additional minute.
Add water (or broth). Turn heat to high.
Stir in tomatoes and seasonings.
When soup comes to a boil, stir in kale. Return to boil and then reduce heat slightly and continue cooking, uncovered, at a low boil until kale is tender. (Cooking time will vary depending on variety of kale.)
Stir in beans. Adjust seasonings to taste. Cook until heated through. Serve hot.
Recipe by JennifersKitchen at https://jenniferskitchen.com/2016/11/kale-and-white-bean-soup.html