Peel and chop 2 onions or 2 leeks and 4 carrots. Peel and mince 8 cloves garlic. Seed and chop 2 lbs. tomatoes.
Add 1 TB olive oil to a large stockpot. When the oil is hot, add the onions or leeks and sauté until the onion is translucent, 3-5 minutes. Add the carrots, tomatoes, and garlic and sauté an additional 5 minutes. Add 2 cans or 4 cups cooked white cannellini beans and 8 cups vegetable stock. Stir in 2 bay leaves, 1 tsp. ground fennel seed, 1/2 tsp. black pepper, 1/2 tsp. ground rosemary or 2 sprigs fresh rosemary, and 1/4 tsp. red pepper flakes.
Bring to a boil, reduce heat, and simmer 45 minutes to blend the flavors.
Meanwhile, wash and shred ½ lb. kale, removing the center ribs. Add 1 TB balsamic vinegar and kale to soup. Cook an additional 5-7 minutes, until kale is tender. Adjust seasonings to taste. Enjoy!