INGREDIENTS
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2 Tablespoons vegetable oil
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1 1/2 cups chopped onion
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1 1/2 cups chopped carrot
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1/2 cup chopped celery
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2 garlic cloves, finely chopped
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2 teaspoons freshly chopped thyme
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8 cups reduced-sodium chicken or vegetable broth
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1 1/2 cups dry navy or great northern beans, soaked overnight
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1 teaspoon sea salt
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1 teaspoon freshly ground black pepper
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4 cups chopped kale leaves, tough stems removed