Soup with Tuscan White Beans and Kale

Things needed:

Three cans of washed and drained cannellini beans, each containing fifteen ounces
1 finely sliced yellow onion
4 minced garlic cloves
olive oil, 2 tablespoons
Peel and slice two big carrots.
one stalk of chopped celery
One third cup of white wine, such as pinot grigio,
2 cups of finely chopped kale (with stems removed)
2 and 1/4 to 4 cups of chicken or vegetable broth (change the amount according to your preferred consistency).
One spoonful of tomato paste.
*Salt to taste, 1 teaspoon
pepper, 1/4 teaspoon (or more or less according to your preference)
As a spicy alternative, you may add 1/4 teaspoon of red pepper flakes.
one-fourth teaspoon of Italian spice
Two bay leaves.
thyme, dry, 1 teaspoon
30 milligrams of dried oregano

Instructions:

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