1. In a large pot over medium heat, heat the oil. Add onion, carrots, celery and garlic and cook, stirring occasionally until the vegetables are soft, about 10 minutes
2. Stir in thyme, parsley, salt and pepper. Then add the lentils and vegetable broth; bring to a boil. Stirring several times
3. Once boiled, reduce heat to low and cover pot and simmer until lentils are cooked, 25-30 minutes
4. Add the beans, kale and vinegar. Simmer until the kale is tender, about 8 minutes
5. Remove the thyme and season with salt, pepper and vinegar to taste
OPTIONAL: add grated Parmesan cheese, few twists of freshly cracked pepper and toasted crusty bread on the side to dunk into soup
Refrigerate in airtight container for 3 days or freeze for up to 2 months
Servings 6