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


  1. Heat the oil in a stockpot over medium-high heat. Sauté the onion, carrot, and celery for 7 to 10 minutes, or until softened. Add the garlic, and sauté until fragrant, 1 minute.
  2. Add the thyme, and sauté for 30 seconds. Add the broth, beans, salt, and pepper, and stir to combine. Bring to a boil.
  3. Reduce the heat, cover, and simmer for 1 1/2 hours, or until the beans are tender, stirring occasionally. Cool slightly.
  4. Partially purée the soup with an immersion blender, or transfer half the soup to a blender or food processor and purée before adding back to the stockpot.
  5. Add the kale, and cook for 5 minutes. Season to taste. Ladle into warm bowls, and serve immediately.
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