Roasted Tomato and White Bean Soup

INGREDIENTS

• 4 tsp olive oil, divided
• 1 pint cherry tomatoes
• 8 leaves of sage, minced
• 1/2 tsp red chili flakes (optional)
• 1/2 medium yellow onion, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 5 cloves garlic,
• 1 tsp oregano
• 1 tsp thyme
• 2, 15 oz cans cannellini beans or white beans, rinsed and drained
• 5 cups vegetable broth
• 2 bay leaves
• 1/4 cup fresh parsley, diced
• Zest of one lemon
• 10 stalks of kale, stripped and roughly chopped
• Salt and pepper for cooking and to taste