Place the kidney beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.)
Turn the heat down, let simmer for 45 minutes to 1 hour, or until just-tender.
Use the same process for the cannellini beans.
Use home made chickpeas or a can.
In a large soup pot, heat the olive oil over medium heat.
Saute the onion, celery, carrot and garlic for 3 to 4 minutes.
Season with salt and freshly ground black pepper, to taste.
Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the chicken stock.
Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot.
Season with the red chili flakes, salt and pepper.
Cook for 15 to 20 minutes, then add the kale.
Continue cooking until the beans are completely tender.