1- 2 tablespoons olive oil
1 onion, diced
4  garlic cloves, minced
4 celery stalks, diced 
2 carrots, diced 
1/4 teaspoon Herbamare (add more if needed)
5 cups broth
1 16- oz can cannellini beans, drained and rinsed
Black pepper, Celtic sea salt,  and red pepper flakes to taste 
1 bunch of Dino kale, cut into strips

In a soup pot, heat oil over medium heat. Add onion and cook for 3 minutes.
Add minced garlic, celery, carrots, and Herbamare; let cook for another 5 minutes.
Add beans and broth. Bring to a simmer and cook for 10 minutes. 
With caution, transfer 1/2 of the soup into a blender and puree until smooth. 
Return soup to the pot and bring to a simmer, add kale and simmer for 5 minutes. 
Add black pepper, salt, and pepper flakes to taste.