Prep your carrots, celery, and onion. Add them to a large pot over medium-high heat along with the olive oil. Sauté for 7-10 minutes, stirring often.
Meanwhile, chop the potatoes and turnips.
Stir in the garlic and flour and cook for about 30 seconds.
Add the diced tomatoes, vegetable broth, water, potatoes, turnips, beans, and Italian seasoning. Increase the heat to high and bring to a gentle boil. Cover with the lid slightly ajar, and let the soup simmer on medium to medium-low heat (adjust as needed) for about 20 minutes or until the veggies are tender.
Cooking the soup for longer will make it more flavorful, but it isn't necessary, especially if you like the vegetables tender-crisp, for example.
Add the kale and peas and cook for an additional 10 minutes or so. Season with salt & pepper as needed.
