Mince the garlic. Set aside in small container.
Chop the onion, celery, and carrot into bite sized pieces (about 1/2 inch). Combine and set aside.
Wash kale and tear kale leaves away from spine in 1-2 inch sections. Set aside.
Drain and rinse the cans of beans.
Heat a large soup pot over medium heat. Once hot, add a swirl of avocado oil. Immediately add onions, celery, and carrots. Saute 3-5 minutes.
Add garlic. Saute 1 minute.
Add broth, beans, herbs, salt and pepper. (If using fresh herbs, wait to add with kale.) Simmer 10-15 minutes.
Add kale. Simmer 1 minute. Adjust salt and pepper to taste, and serve.