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Sauté onions, carrots, and celery until tender.
Add garlic, thyme, and rosemary and cook until fragrant.
Stir in kale and cook until wilted.
Sprinkle flour over the vegetables and cook briefly.
Pour in vegetable broth and cook until thickened.
Add white beans and stir to combine.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pepper.
Rub in butter until mixture resembles coarse crumbs.
Pour in buttermilk and mix until just combined.
Form biscuit dough and place on top of vegetable mixture in skillet.
Bake at 350℉ for 30 minutes or until bubbly and golden brown.