Heat olive oil over medium high heat in a 6 quart Dutch oven or soup pot. Add onions and garlic and cook for 2 minutes, or until onions are soft, stirring constantly.
Add kale and cook for an additional 2 minutes, stirring constantly.
Add vegetable broth, diced tomatoes, cannellini beans, carrots, potatoes, Italian seasoning and bay leaf. Stir to combine. Bring to a gentle boil and reduce heat to maintain a gentle simmer (medium low to low).
Cover and cook for 25 to 30 minutes, or until potatoes and carrots are tender. Season with desired amounts of salt and pepper. Remove and discard bay leaf before serving.