### Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion, carrots, and celery for 5-7 minutes, or until softened.
2. Add the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using). Cook for another minute until fragrant.
3. Pour in the vegetable (or chicken) broth, drained cannellini beans, diced tomatoes (with their liquid), and bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld.
4. Stir in the chopped kale and cook for an additional 5-7 minutes, or until the kale is tender but still vibrant.
5. Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste.
6. Ladle the hot soup into bowls. Serve immediately, garnished with a generous sprinkle of grated Parmesan cheese and a side of crusty bread for dipping.
### Short Tips:
* For a creamier soup, you can blend about 1-2 cups of the soup with an immersion blender before adding the kale.
* Don’t overcrowd your pot when sautéing the vegetables; work in batches if necessary to ensure even cooking.
* Feel free to add other vegetables like zucchini or bell peppers during the simmering stage for extra nutrients and flavor.
* Leftovers store beautifully in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight!
* A squeeze of fresh lemon juice just before serving can brighten up the flavors even more.
