In a large soup pot or Dutch oven over medium heat add the olive oil.
*If you are using Italian sausage, cook the sausage links for 10-15 minutes until browned and cooked through, remove from pot and set aside.
Add the chopped onions and cook for 10 minutes until the onion softens and lightly browns.
Add the celery and carrots. Sauté for 10 minutes until the vegetables all begin to soften. Add the garlic. **If you are using red pepper flakes, add the red pepper flakes at this step. Sautéing the red pepper flakes adds additional flavor.
Add the white wine and cook until most of the liquid evaporates about 5 minutes.
Add 2 cups of broth, tomato paste, salt, black pepper, thyme, oregano, and the rinsed and drained beans. Add bay leaves, stir to combine, and bring the pot to a low boil. Cover the pot and let simmer for 20 minutes.
**Remove the Bay Leaves before moving to next step**
Remove and discard the bay leaves. Transfer approximately 2 cups of the bean soup to a blender. Do not seal the top tightly on the blender; it is important to have airflow when blending anything hot. Start slowly and blend the 2 cups of soup until smooth. Transfer the 2 cups of blended soup back to the soup pot.
Add the extra broth if the soup is too thick until you achieve the desired consistency
Over low heat, add the chopped kale and let simmer until the kale is wilted but still vibrant green.
Taste and adjust salt and pepper as needed.
**If using Italian Sausage, slice the cooked sausage into bite size disks and return the pieces to the soup and simmer for 2-3 minutes**
Serve with lemon wedges and grated cheese.