• In a large skillet over medium heat, add 1 tablespoon oil. Then add onion, carrots, and celery, and saute for 5 minutes, stirring occasionally. Transfer veggie mixture to large slow cooker.
• Add another 1 tablespoon oil to same skillet, then add contents of can of tomatoes and garlic. Cook for about 3 minutes, while breaking up the tomatoes into small pieces. Transfer tomato mixture to slow cooker.
• Add the kale, beans, broth, thyme, Italian seasoning, bay leaf, 1/2 teaspoon salt, 1/2 teaspoon pepper to the slow cooker, stir, then cook 6-7 hours on low, or about 4 hours on high, until veggies are tender.
• Remove bay leaf. Stir in the vinegar. Season with additional salt and pepper, to taste, and serve.

Instant Pot

• Saute onion, carrots, and celery in the Instant Pot on saute setting, about 5 minutes. Add the tomatoes and garlic and saute another 3 minutes or so.
• Add the kale, beans, broth, thyme, Italian seasoning, bay leaf, 1/2 teaspoon salt, 1/2 teaspoon pepper to the pot and stir. Press the manual button and cook high pressure for 6 minutes, then let naturally release for 5-10 minutes.
• Remove bay leaf. Stir in the vinegar. Season with additional salt and pepper, to taste, and serve.