Step 1

Add the olive oil to a large, heavy pan over medium heat. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until softened, 5-6 minutes. Add the garlic and cook, stirring, for one more minute. Stir in the thyme, salt, and black pepper. Add the beans, broth, rosemary, and bay leaf. Stir to combine. Increase heat to medium-high and bring to a boil. Once it comes to a boil, reduce heat to low to maintain a simmer until the stew is thickened, 20-25 minutes.

Step 2

Add the kale and cook until wilted, 3-4 minutes.

Step 3

Remove the rosemary sprigs and bay leaf. Taste and add additional salt and pepper if desired.

Step 4

Serve as-is or over polenta, brown rice, or quinoa. Drizzle individual servings with a little olive oil, if desired.