Warm olive oil in a large soup pot over medium heat. Add the onion and cook until softened, about 10 minutes. Add garlic and cook for another minute. Add carrots and celery and cook for another 10 minutes until vegetable are softened, but not browned.
Add tomatoes and juice, breaking apart tomatoes with your hands.
Add chicken stock and beans and bring to boil.
Turn the heat to low and let simmer for about 40 minutes, until beans are tender.
De-stem kale and roughly chop leaves. Add to the soup and cook another 15-20 minutes.
Add salt and pepper and serve with freshly grated parmesan.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2015/09/28/cranberry-bean-minestrone/