Heat 1 tablespoon oil in a medium Dutch oven or a large pot over medium heat. Cook onions and carrot until just softened, about 5 minutes. Season with 2 1/2 teaspoons salt. Stir in minced garlic, thyme, and red-pepper flakes. Cook for 1 minute.
Drain and rinse cannellini beans. Add to Dutch oven with water and bay leaf. Bring to a boil. Reduce heat to low. Simmer, covered, until beans are tender, about 45 minutes. Let cool slightly. Discard bay leaf.
Working in batches, puree soup in a blender until smooth, transferring it to a clean pot as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.)
Bring soup to a simmer. Stir in kale and 1/4 teaspoon pepper. Simmer until kale is tender, about 15 minutes.
Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium-low heat. Cook sliced garlic, stirring often, until crisp and golden, 1 to 2 minutes. Transfer garlic to a plate using a slotted spoon. Reserve garlic oil.
Divide soup among 6 bowls. Garnish with garlic chips, and drizzle with garlic oil.
Pureed cannellini beans give this soup a velvety texture, canceling out the need for heavy cream.
How many cups of canned white beans can I exchange for the 12 ounces of dry beans?
This was simply excellent! I can't digest white beans, so I used red kidney beans, and if you don't mind a darker soup, it is simply delicious. I've always been weary of soup recipes calling for what seems like too much water, but this one gets all its thickness and taste from the beans, kale and garlic. The last step : garlic chips and oil drizzle, really does bring a huge kick to the end result. I can't wait to eat this again tomorrow at lunch time!