Sauté vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic and cook until softened, about 5 minutes.

Add tomatoes and beans: Stir in the diced tomatoes, white beans, cannellini beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes.

Cook pasta: Add the pasta to the soup and cook according to package directions until al dente.

Add kale: Stir in the chopped kale and cook for 2-3 minutes, or until wilted.

Season and serve: Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese.

Tips:

For a thicker soup, add a tablespoon of tomato paste or a splash of heavy cream.

You can add other vegetables to your minestrone soup, such as zucchini, spinach, or mushrooms.

For a heartier soup, add a cup of cooked sausage or bacon.

Serve with crusty bread.

Enjoy your hearty and flavorful minestrone soup!