Tuscan Kale & Cannellini Soup

In a stockpot, place 2T olive oil. Heat to medium low and sautee 2 medium onions, chopped, and 2 garlic cloves. Sautee until tender. Add 4 C cannellini beans( drained), 1 C chopped fresh tomatoes, 3 C vegetable broth, 2 bunches of kale, chopped into bite sized pieces, and 8 sage leaves. Bring to a boil. Lower to simmer for 8 hours. Serve with croutons and grated cheese.