Tuscan White Bean Soup

Heat a large soup pot over medium heat with the olive oil. 2. Saute the chopped onion and garlic about 5 minutes until fragrant and translucent. 3. Add the diced carrots and celery and saute another 5 minutes. 4. Add the Italian seasoning, thyme, salt, pepper, and beans. 5. Add the vegetable broth, stir, bring to a gentle boil, then reduce to a simmer, cover, and cook about 15 minutes. 6. Uncover, add the kale, and stir until wilted, about 3-5 minutes. 7. Taste and adjust seasonings. 8. Top with Parmesan cheese and serve.