1 28 oz can whole peeled tomatoes (preferably San Marzano tomatoes)
2 stems rosemary
2 tsp kosher salt
2 cans cannellini beans, drained and rinsed
1 can small white beans, drained and rinsed
1 head kale, roughly chopped
Heat 2 tablespoons olive oil in a large pan with a lid or dutch oven over medium heat. Add shallots and cook, while stirring for 30 seconds. Add garlic and cook, stirring, until shallots and garlic are translucent and fragrant, about 3 minutes.
Add tomatoes and their juices. Cook, using your spatula to break up the tomatoes into bite-sized chunks. Add the rosemary and 2 tsp kosher salt. Cook, stirring occasionally, for 5 minutes.
Add beans and bring back to a simmer. Reduce heat to low, cover, and cook for 20 minutes.
Remove the rosemary stalks (some leaves will remain) and add the chopped kale. Cook while stirring until the kale is wilted, about 3 minutes. You may have to do this in 2 parts, depending on the size of your pot. Season to taste with salt and pepper. Serve with a torn piece of crunchy baguette.