In a large pot, heat the olive oil over medium heat.

Add the diced onion and sauté for about 5 minutes until softened.

Stir in the minced garlic, carrots, celery, and zucchini; cook for another 5 minutes.

Add the dried thyme and oregano, stirring to combine.

Pour in the vegetable broth, then add the white beans and diced tomatoes.

Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.

Stir in the chopped kale and cook for an additional 5 minutes until the kale is wilted.

Season with salt and pepper to taste.

Serve hot, garnished with fresh parsley.