Ingredients

• 2 Tablespoons olive oil
• ½ onion, chopped
• 3 carrots, peeled and diced
• 3 stalks celery, sliced
• 2 cloves garlic, minced
• 8 Cups vegetable stock
• 1 Tablespoon fresh thyme or 1 teaspoon dried thyme 
• 2 Cups cooked beans (white, navy, pinto, kidney, black), drained 
• ½ teaspoon salt
• ¼ teaspoon pepper
• 6 leaves kale, torn

Directions

1. In a large stock pot, heat olive  oil  over  medium  heat. Add onion, carrots, celery, and garlic and cook for 3 minutes.
2. Add vegetable stock, thyme, beans, salt and pepper. Cover with a lid, bring to a boil. Let cook for 10 minutes.
3. Add kale leaves and cook for 2 minutes or until leaves wilt.
4. Serve and enjoy!