Place tomatoes and stock in log pot (like crock pot) with rosemary, oregano, pinch of chili flakes, and bay leaves. Let simmer for 1 hour.
In a skillet sauté onion with a teaspoon of oil until onion becomes translucent. Add garlic and cook for 1 more minute.
Add content to pot of tomatoes, and let it simmer for 1 hour.
In a skillet sauté peppers with a teaspoon oil until cooked, add a pinch of salt and pepper. Add kale and another pinch of salt and pepper, give a stir. Add content to the pot of tomatoes, and let it simmer for 30 minutes.
Drain and rinse the beans, and add to the pot of tomatoes, and let simmer for another 30 minutes.
Add more chili flakes, salt and or pepper to taste.

1 28-ounce can fire roasted diced tomatoes
2 cup vegetable stock
2 can cannelli beans
1 bunch kale, chopped with stems removed
½ red pepper, chopped
½ green pepper, chopped
1 white onion, chopped
4 garlic cloves, minced
olive oil
1 teaspoon rosemary
2 tablespoon oregano
chili flakes
3 bay leaves
salt and pepper to taste