Add oil to a large sauce pot or Dutch oven
. Heat until shimmering. Turn heat to medium, then add onion and garlic. Saute' until onions are transparent, about five minutes. Add the carrots and celery, stirring occasionally for five minutes. Add the broth, and beans and heat to a simmer then cook for an additional five minutes. Add the tomatoes and juice, kale, basil, 2 Tbs of parsley, pepper and salt. Cook for an additional 7-10 minutes or until the soup is heated through and the kale is tender.