Finely chop the shallot and garlic, and thinly slice the carrots and celery.
Add all the prepped veggies and olive oil to a large stock pot over medium high heat.
Lightly sauté for 5-10 minutes or until tender and aromatic. Then season with the fresh sage, thyme, red pepper flakes, salt and pepper and let cook for another 2-3 minutes.
Deglaze the pan with the wine, making sure to scrape up any browned bits on the bottom of the pan. Then add in the vegetable stock and bay leaves and bring to a boil.
Once the soup is boiling, reduce the heat to a simmer and add in the cannellini beans (make sure to drain and rinse them first). Let simmer for about 15 minutes.
If desired, you can remove about ⅓ of the soup and blend until creamy. Then add back into the soup for a thick, creamy texture. [I love doing this but sometimes I don't want to wash extra dishes, so it's delicious either way!]
Add in the chopped kale and let cook gently until the kale is wilted, about 5 minutes.
Stir in the lemon juice, taste and adjust seasonings if desired.
Serve immediately with crusty bread and enjoy!
Notes
Store in an airtight container in the fridge for up to 5 days!