White Bean Soup w/Sweet Potato & Kale

30 oz. cannellini beans, canned w/liquid reserved
1 large onion, diced
1 tsp. chopped garlic
2 carrots, peeled and chopped
2 celery stalks chopped (leaves, too)
6 small sweet peppers, deseeded and chopped
2 sweet potatoes, peeled and chopped
1 tsp. (heaping) dried thyme
1/2 tsp. black pepper
Salt to taste
2 vegetable bouillon cubes
3-4 kale leaves; stems removed and finely chopped, leaves removed and chopped
Water

Add chopped onions, celery, kale stems, and sweet peppers to a large soup pot and saute on medium heat until soft and fragrant.  Add carrots, garlic, and dried thyme, and saute for an additional 1-2 minutes, stirring regularly.  Add beans with reserved liquid, chopped sweet potatoes, and enough water to cover all of the ingredient and stir without resistance.  Add vegetable bouillon cubes, black pepper, cover and bring to a roaring boil.  Once to a boil turn down heat to low.  Keep covered, but remove lid occasionally to give it a stir before replacing.  Add salt to taste (it often doesn't need it).  Soup is done when sweet potatoes are cooked through.  Stir in chopped kale leaves and let wilt a few minutes before serving.