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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
- 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.
- Add the thyme, and sauté for 30 seconds. Add the broth, beans, salt, and pepper, and stir to combine. Bring to a boil.
- Reduce the heat, cover, and simmer for 1 1/2 hours, or until the beans are tender, stirring occasionally. Cool slightly.
- 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.
- Add the kale, and cook for 5 minutes. Season to taste. Ladle into warm bowls, and serve immediately.