Heat the olive oil in a large pot over medium heat.
Saute the onion until slightly translucent and soft.
Add the garlic and saute for 30 seconds.
Next add the carrots and celery and saute for a couple more minutes.
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.
Leftover soup can be covered and refrigerated for up to 4 days.
Any color of onion can be used (yellow, white, or red.)
Gold, red, or white potatoes work well in this recipe.
Instead of white beans, any of your favorite beans can be used such as kidney, pinto, black, or garbanzo.
Fresh chopped tomatoes can be substituted for canned.
Different spice blends can be used such as lemon pepper, Italian seasoning, or Herbes de Provence.
Instead of kale, any of your favorite greens can be used such as chard, collards, escarole, or spinach. If you like them cooked a little more, either saute them before adding to the soup or add them before turning off the heat.