Whole Living, January/February 2012
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Yield
Makes 7 cups
Serves 6
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Ingredients
- 2 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 onion, diced
- 1 stalk celery, sliced
- 1 carrot, peeled and diced
- 8 ounces Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
- Coarse salt and freshly ground pepper
- 1 bunch kale, stems removed, leaves torn into small pieces (4 cups)
- 1 (15-ounce) can navy beans, drained and rinsed
- 2 teaspoons red-wine vinegar
