Heat olive oil in a medium pot over medium heat. Add celery, carrot, onion. Cook 5–7 minutes until softened and fragrant. This slow sauté builds the flavor foundation of your polenta bean soup.

Stir in chopped rosemary, sage and crushed garlic. Cook for about 30 seconds to release their essential oils without burning them.

Add tomato paste and thinly sliced cavolo nero. Cook for about 3-4 minutes, stirring until the kale softens slightly and deepens in color.

Blend ½ cup of the beans until smooth with some water if necessary ,add the paste and the rest of thd beans to the pot. (this will help with natural creaminess). Pour in vegetable broth and bring to a gentle simmer. Season with salt and pepper

Slowly sprinkle in instant polenta while whisking continuously to avoid lumps. Cook 3–5 minutes (or according to package instructions), stirring often. The soup should thicken into a hearty, creamy consistency. You can regulate the consistency, add less water if you want it thicker and vice versa, you can also add a bit more polenta if it seems too liquid, as it cooks so quickly anyways. Add a splash of hot water if needed.