Rustic White Bean Soup

2 cups cannellini beans, strained and rinsed 
2 tablespoons avocado oil
4 cloves garlic
1 small yellow onion, roughly chopped
2 bay leaves
1 sprig of fresh sage leaves
2 celery stalks, roughly chopped
2 large carrots, peeled & roughly chopped

Juice and zest of 1 lemon
1 bunch flat kale, stems discarded, leaves thinly sliced
4-6 cups water (or more as needed)
1/2 cup marinara sauce or 1/2 cup crushed tomatoes 
Sea salt and pepper to taste

Heat a large pot and add two tablespoons avocado oil, add chopped garlic, onion, bay leaves and sage. Saute until fragrant about 2 minutes. Season with a little salt and pepper. Add chopped carrots and celery, continue to saute on medium high, adding a little water to prevent burning. After 5 minutes, add strained beans. Add water so beans are covered by 2 inches of water. Bring to a boil then simmer, covered for 1 hour. About 45 minutes in, add marinara or crushed tomatoes. Mix occasionally throughout the hour. Once soup is done, squeeze in lemon and add zest, chopped kale and season with more salt and pepper as needed. Remove bay leaves and sage. Serve hot!