Preheat oven to 350 degrees.
Dissolve the tomato paste in two cups of water.
Heat 2 T of oil over medium heat in a large dutch oven. Add the carrots and celery. Cook, stirring about 2 minutes.
Add the onion and garlic. Cook, stirring about 5 minutes.
Add the dissolved tomato paste and bring to a simmer.
Add the beans, vegetable broth, bouquet garni, herbes de Provence and freshly ground pepper to taste.
Stir in the kale and bring to a simmer.
Remove from heat, cover and bake for one hour.
Mix together bread crumbs, salt and pepper. Add remaining oil and mix.
Remove bouquet garni, sprinkle the bread crumbs over the cassoulet and bake, uncovered, for another 30 minutes or until the bread crumbs are browned.
Remove from oven and sprinkle with chopped chives.
If you don’t have 12 hours to soak your beans, do a quick soak. Put the beans in a large pot and cover with 2 inches of water. Bring to a rolling boil and boil for 2 - 3 minutes. Remove from heat, cover and let the beans soak for one hour. Drain before using.