Add oil to a large pot over medium-high heat. Sprinkle in red pepper flakes, if using, and bloom for ~1.
Add in onion and celery and sauté for 2-3 minutes, until onion is translucent.
Add in carrots and garlic and sauté for an additional 2-3 minutes.
Add in potatoes, drained beans, vegetable broth, and dried herbs of choice. Bring to a gentle boil, then reduce heat to medium-low or low and simmer for 15-20 minutes, or until potatoes are fork tender.
Stir in the kale and bring back up to a simmer. Simmer for an additional 3-5 minutes until kale is wilted and tender. (If you prefer your kale very soft, you can add it about 5 minutes after the potatoes.)
Stir in the cashew cream and cook for just another minute to warm through.
Enjoy! I love topping this with a little shredded vegan parm, fresh parsley or basil chiffonade, and a squeeze of lemon to add brightness.