Tuscan Bean Soup

I saw this recipe on Pioneer woman and it looked so good. Most of her recipes aren't very healthy so I was excited to see this and give it a try. The original recipe called for shrimp, but I left that out. I also didn't have fresh basil so I put a dollop of pesto on the soup once I ladeled it bowls. It was delicious!

Ingredients
5 cloves Garlic, Minced
1 whole Medium Onion, Diced
3 cans (14.5 Ounce) Cans Great Northern Beans, Drained And Rinsed
2 Tablespoons Olive Oil
1 teaspoon Red Pepper Flakes
2 teaspoons Dried Oregano
1/4 cup Tomato Paste
3/4 cups Dry White Wine
1 can (28 Ounces) Whole Or Diced Tomatoes
6 cups Low Sodium Chicken Broth
1 bunch Kale (more If Desired)
Plenty Of Torn Fresh Basil or prepared pesto

Preparation Instructions
Heat olive oil in a large pot over medium high heat. Add onions and garlic and stir to cook for 3 to 4 minutes. Add tomato paste and stir to cook about 2 minutes, getting lots of flavor in the bottom of the pan. Stir in red pepper flakes and dried oregano; stir and cook for another 30 seconds.
Pour in wine and whisk, scraping the bottom of the pan a bit as you go. Allow this to bubble up and reduce, cooking until the wine is reduced by half.
Add canned tomatoes. Drain and rinse beans, then add to pot. Pour in chicken broth. Stir to combine and allow it to simmer for 20-25 minutes. Sprinkle in salt and pepper to taste.
Rinse the kale and tear it into chunks. Stir into soup. (It'll shrink quite a bit, so don't be afraid when you first add it!) Allow the soup to simmer for another 5 minutes, tasting and adding salt and pepper (or even more red pepper flakes) as needed.

Thank you Pioneer Woman!