Heat the olive oil in a large pot over medium-high heat.

Add the chopped shallots/onion and minced garlic to the pot. Sauté for about 3 minutes until they become soft and fragrant.

Next, add the chopped carrots and diced celery. Sauté for a few more minutes until the vegetables start to soften.

Stir in the tomato paste and mix well. Then, add the drained cannellini beans, vegetable broth, salt, pepper, Italian seasoning, and red pepper flakes.

Bring the soup to a boil. Lower the heat and cover the pot, letting it simmer for another 10-15 minutes.

After simmering, use a hand mixer to blend half of the soup in the pot for a creamier texture while still keeping some chunks.

Finally, add the kale or spinach and cook for a few more minutes until the greens are wilted.

Give everything a good mix. Remove from heat and ladle the soup into bowls.