Chop potatoes and carrots.
Add butter and olive oil to a medium saucepan over medium heat.
Add potatoes, carrots, and onion, salt and pepper cook for 3-4 minutes, stirring occasionally.
Chop tomato and add to pot.
Chop sage, pull thyme off stems and add to pot.
Grate or press garlic cloves in and stir.
Add broth and water.
Pour half of the beans in a bowl and smash them with a fork until creamy.
Add crushed beans and the rest of the whole beans to soup.
Chop kale coarsely and add to soup.
Simmer for 20-30 min or until vegetables are tender.
With the back of your spoon smash a few potaotes to make broth creamier if you would like.
Top with a drizzle of olive oil.