White Bean and Vegetable Soup | Heather Carey

Ingredients

• 1 large yellow onion, peeled and chopped
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon each coarse salt and pepper
• 2 cloves garlic, minced or pressed
• 6 cups low sodium chicken stock, preferably homemade
• 1 32-ounce can cannellini beans, drained and rinsed well
• 1 32-ounce can diced tomatoes
• 1 large bag frozen kale
• 1 small bunch fresh parsley, chopped fine
• 2 sprigs of fresh thyme, leaves removed
• 1-2 tablespoons sherry vinegar