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In a large pot, sauté garlic, onion, carrots, celery and potatoes in 2 tbsp of water or vegetable broth for approximately 10 minutes until vegetables are tender. Add more liquid if needed 1 tbsp at a time.
To pot, add beans, bay leaf, pepper flakes, vegetable broth, tomatoes with juices, tomato paste, basil, oregano, thyme. Bring to a boil and then simmer for 20 minutes.
Add zucchini and cook for an additional 5 minutes.
Add kale and black pepper to taste and cook until kale is wilted.