In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add ½ chopped yellow onion, 2 diced medium carrots, and 2 sliced large celery stalks, seasoning with a pinch of sea salt and black pepper. Sauté for about 5 minutes until softened.

Stir in 2 tablespoons of tomato paste, 4 minced garlic cloves, and ¼ teaspoon of red pepper flakes, mixing well. Sprinkle in 1 tablespoon of rosemary or thyme and 1 teaspoon of dried basil. Cook for approximately 1 minute.

Pour in 3 cups of vegetable broth, followed by 2 cans of white beans and 1 can of diced tomatoes. Stir together and bring to a gentle simmer. Let bubble lightly for about 5 minutes.

Reduce the heat to low and cover the pot, allowing the soup to simmer for an additional 15 minutes. This ensures that the veggies become tender.

For a creamier consistency, use an immersion blender to purée a portion of the soup directly in the pot, blending until smooth.

Stir in 4 cups of chopped kale and let it stew for about 5 minutes, or until the kale is wilted and vibrant.

Remove from heat and add 1 tablespoon of balsamic vinegar and 1 cup of coconut milk. Stir gently to combine, and taste, adjusting seasoning if needed.

Serve warm, garnished with optional toppings like vegan Parmesan cheese, fresh basil, or crunchy croutons.