In a large stock pot or Dutch oven, heat the oil over medium-high heat. Add the onions, carrots, and celery. Cook, stirring occasionally, until the onions are soft and the vegetables are starting to brown, about 10 minutes. Add the garlic, Italian seasoning, garlic and onion powders, red pepper flakes, and a large pinch of salt and pepper, and cook, stirring, for 30-60 seconds or until fragrant.
Add the canned tomatoes and cook for about 5 minutes, smashing some of the tomatoes. Stir in the sugar, if using. Add the vegetable broth and kidney beans and bring to a boil. Reduce heat, cover the pot, and simmer for about 30 minutes. Add the kale and nutritional yeast (start with 1 tablespoon, taste, and add more if desired), turn up the heat, and cook until the kale is wilted, 2-3 minutes. Taste and add more salt and pepper if desired.