Vegetarian Pomodoro Zuppa Toscano

Name: Vegetarian Pomodoro Zuppa Toscano
Cuisine: European, Italian, Mediterranean
Ingredients: 4 tablespoons olive oil; 2 medium to large onions, roughly chopped; 6 large cloves garlic, pressed or minced; 4 tablespoons tomato paste (this can be omitted if you don't have any); 1 28 oz can san marzano tomatoes; 2 tbsp better than bullion vegetable stock; 2 pounds small white or fingerling potatoes, sliced into 2-3 pieces each (the kind you buy in a small bag); 1 tablespoon sugar (to cut the acidity of the tomato sauce); 2 tablespoons dried rubbed sage (or more to taste); Kosher salt to taste; Black pepper to taste; 3 cans cannelini beans; 1 1/2 to 2 bunches of lacinato kale (also called dino or Tuscan kale), center ribs removed and cut into thin strips; 3 tablespoons fresh basil (I've been using fresh basil paste in a tube lately; do not use dried basil!); 1 1/4 cup half and half (use more if you like it creamier); 1/4 cup dry white wine; 8 cups water