In a large, deep pot over medium heat, add the Oil (2 tablespoon) to heat.
Add the Red Onion (1), Celery (4 stalk), Carrot (1), Salt and Pepper (to taste). Stir together and allow to sauteé for about 8 minutes, until the onions are translucent and the carrots are softened.
Add in the Garlic (5 clove), and stir to combine. Cook for another 5 minutes until the garlic is fragrant and the veggies begin to look caramelized.
Add in the Italian Seasoning (1 tablespoon) and Cannellini White Kidney Beans (2 can), and stir to combine.
Pour in the Vegetable Broth (4 cup) and stir again.
Bring to a boil, and then to a simmer for about 20 minutes.
Remove 2 cups of the soup (with veggies in it - just scoop two cups out), and add to your blender. Add Water (1/2 cup) to that mix, and blend until completely smooth). Pour this mix back into your soup, and stir to combine.
Stir in the Kale (1 cup) and Lime (1). The residual heat will help to add heat to all of these.
Allow soup to cool slightly then serve with some bread! Enjoy!