Heat the olive oil in a large stockpot or dutch oven over medium-low heat.
Add the onion and sauté for 5 to 7 minutes, or until soft and translucent. Add the garlic and continue to sauté for another 1 minute, or until softened.
Use your hands to gently crush the tomatoes into the pot (you'll want to use an apron for this step), adding any leftover tomato juice from the can as well. Stir in the vegetable broth.
Use kitchen twine to tie the thyme and rosemary together into one bundle. Add the herb bundle to the pot along the with sea salt.
Increase the heat to medium-high, and bring the soup to a boil. Then, reduce the heat, cover, and simmer for 15 minutes.
Use tongs to carefully retrieve and discard the herb bundle. Then, stir in the beans and kale, and continue to cook for 5 minutes, or until the kale begins to soften and wilt.
Turn off the heat, taste, and season with more sea salt and black pepper, to taste. I usually add another ½ teaspoon sea salt.
Refrigerate leftovers for up to 4 days.