1-1/2 pounds kale leaves, center ribs and stems removed
3 tablespoons olive oil
1 cup chopped peeled carrots
1 cup chopped celery
1 cup chopped shallots (about 4)
2 garlic cloves, finely chopped
1 cup dry white wine
2 15-ounce cans white beans (preferably organic), drained
4 cups (or more) vegetable broth
3 fresh thyme sprigs
1 bay leaf
1 tablespoon Sherry wine vinegar
2 tablespoons assorted chopped fresh herbs (such as tarragon, parsley, and chives)

1 -1/2 pounds kale leaves, center ribs and stems removed 3 tablespoons olive oil 1 cup chopped peeled carrots 1 cup chopped celery 1 cup chopped shallots (about 4) 2 garlic cloves, finely chopped 1 cup dry white wine 2 15-ounce cans white beans (preferably organic), drained 4 cup s (or more) vegetable broth 3 fresh thyme sprigs 1 bay leaf 1 tablespoon Sherry wine vinegar 2 tablespoons assorted chopped fresh herbs (such as tarragon, parsley, and chives)

1. Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.

2. Heat olive oil in medium pot over medium heat. Add chopped carrots, celery, shallots, and garlic; cook until soft, stirring, about 15 minutes (do not brown vegetables).

3. Add white wine and simmer until liquid is slightly reduced, about 7 minutes.

4. Add white beans, 4 cups broth, thyme sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes.
Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf.

5. Add more broth by 1/2 cupfuls to thin stew, if desired. Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.