Bring a large saucepan to medium heat. Add olive oil, garlic, and onions. season with salt. Sweat until vegetables are translucent, stirring to prevent browning, about 2 minutes. Add oregano and fennel to the pot, and fold into onion/garlic mixture until incorporated.
Add chopped kale to the pot, and saute until greens just begin to wilt. About 1 minute. next, fold cannellini beans, tomatoes, into the pot.
Reduce heat to low, and pour broth into the pot. Cover and allow to simmer until kale is tender, about 20-25 minutes.
Remove from heat and adjust seasoning. serve immediately with crusty Italian bread.