2 tablespoons extra virgin olive oil
1 medium onion, diced
2 large carrots, diced
4 stalks celery, diced
4 cloves garlic, minced
1 quart low-sodium vegetable broth
one 28-ounce can puréed tomatoes
one two-inch parmesan cheese rind (optional if you want to make this vegan)
3 thyme sprigs
2 bay leaves
sea salt
freshly ground black pepper
1 bunch kale, stems and tough center ribs removed, leaves roughly chopped (about 6 packed cups)
two 15-ounce cans organic cannellini beans, rinsed and drained