Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 finely chopped onion, 2 diced carrots, and 2 stalks of diced celery. Sauté for about 5 minutes until tender.

Stir in 4 minced garlic cloves and cook for another 1 to 2 minutes until fragrant, avoiding browning.

Add 2 cans of drained cannellini beans, 4 cups of vegetable broth, and 1 cup of water. Season with 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary, as well as salt and pepper to taste. Bring to a boil.

Reduce heat to low and let the soup simmer for about 20 minutes, stirring occasionally.

Add 2 cups of chopped kale to the pot and cook for another 5 minutes until wilted.

Taste and adjust the seasoning if necessary. Serve hot, optionally garnished with a drizzle of olive oil.