Puree half the drained beans in your food processor and set aside. In a large pot, heat olive oil and sauté onion and garlic for about two minutes or till translucent. Add carrot, celery and potato and sauté another 2 minutes. Add tomatoes and their liquid, beans, bean puree, and seasoning. Let simmer 5 minutes. Add chicken broth to the mixture (sooner if it seems to be drying out). Add cabbage and kale, correct the seasoning and serve.