Ingredients:

2 tablespoons avocado oil
1 large onion, diced
2 garlic cloves, minced
1 celery stalks, chopped
1 medium carrots, peeled and chopped
2 fresh thyme sprigs, leaves removed and minced
3 fresh oregano sprigs, leaves removed and minced
1½ teaspoons sea salt
1 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper flakes
400ml vegetable stock or bone broth 
400g of cannellini beans drained and rinsed 
1 bunch of chopped kale
1 large lemon, cut into wedges

Method:

Heat the oil in a large pot over medium-high heat. Add the onion and cook for about 2 minutes.

Add in the next 8 ingredients (garlic through red pepper flakes).

Cook, stirring occasionally, for another 3 minutes, then pour in the broth and beans. Stir together and cook over medium-high heat until the mixture begins to boil.

Reduce the heat to low, taste and add more salt as needed, then cover and simmer for 20 to 25 minutes.

Add the kale to the soup during the last 5 minutes of cooking, stirring well to combine.

Serve the soup with a wedge of lemon to squeeze over the top.