Dice the onion into 1/2-inch pieces, mince the garlic, and chop the carrots and celery into roughly 1/2-inch pieces. Heat the olive oil in a large pot over medium-high heat until shimmering. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until the onion becomes golden brown and caramelized—this develops a sweet, savory foundation for the soup. The browning is crucial for building depth of flavor.

Add the minced garlic, chopped carrots, and chopped celery to the browned onions and stir well. Cook for 8-10 minutes over medium heat, stirring occasionally, until the vegetables soften and release their aromatics. Pour in the white wine and scrape up any browned bits stuck to the bottom of the pot (this is called deglazing and adds concentrated flavor). Simmer for 5 minutes to allow the wine to reduce slightly and the alcohol to cook off.

Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly and becomes fragrant. This caramelization intensifies the tomato flavor and adds depth. I like to use tomato paste here because it gives the soup a rich color and savory complexity that fresh tomatoes can't quite match. Then add all the dry seasonings: salt, pepper, red pepper flakes, Italian seasoning, bay leaves, thyme, oregano, and smoked paprika. Stir until everything is well combined and the spices coat the vegetables.

Add the white beans (drained and rinsed) and broth to the pot and stir well. Bring to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for 15 minutes. This simmering time allows all the flavors to meld together and helps the seasonings fully integrate into the broth. The low heat ensures the beans stay intact and creamy rather than breaking apart.

Remove the pot from heat and carefully remove and discard the bay leaves. Ladle about 3 cups of soup (roughly one-third of the total) into a blender, working in batches if needed to avoid overfilling. Blend until completely smooth, then pour the blended soup back into the pot and stir thoroughly to combine. This technique creates a naturally creamy texture without adding cream—the blended beans thicken the broth while leaving some whole beans for nice texture. I prefer blending only a portion because it keeps the soup hearty while still giving it that silky richness.

Return the pot to medium heat and add the chopped kale (stems removed), stirring it in to distribute evenly throughout the soup. Simmer for 3-5 minutes until the kale is just tender and wilts into the soup. Taste and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and serve hot. The kale adds nutritional value and a slight earthiness that complements the creamy beans beautifully.