Heat a large pot over medium heat and add about 2 tablespoons water.
Saute the onion until slightly translucent and soft.
Add the garlic and saute for 30 seconds.
Add the carrots and celery and saute for a couple more minutes, adding water if the pan appears dry.
Then add the potatoes, beans, tomatoes with the juice, vegetable broth, thyme, bay leaf, and salt-free seasoning blend.
Stir to combine. Simmer, uncovered, until the potatoes are tender when pierced with a fork.
Remove the pot from the heat and stir in the chopped kale.
Taste the soup and add salt and pepper as desired.