Cannellini Stew

1 tablespoon of olive oil
1 small yellow onion, chopped
1 celery stalk, cut into 1/4-inch-thick slices
5 small yellow potatoes, unpeeled, scrubbed, and quartered
1/2 pound of baby carrots, cut in half
2 garlic cloves, minced
3 cups of vegetable broth
1/4 cup of dry red wine
2 bay leaves
1/4 cup of tamari
8 ounces of your favorite mushrooms, cut to bite-size
1 cup of chopped kale
1 teaspoon of dried thyme
Salt and fresh ground black pepper to taste
1 tablespoon of cornstarch dissolved in 2 tablespoons of water
1 1/2 cups of cooked cannellini beans
Minced fresh parsley to garnish

Heat the oil in a large soup pot over medium-heat. Add the onion and the celery, cover, and cook, stirring a few times, for about 5 minutes.

Add the potatoes, the garlic, the broth, the wine, and the bay leaves. Bring to the boil, then reduce the heat to low, cover, and simmer for 15 minutes.

Add the tamari. the mushrooms, the kale, the thyme, and the salt and pepper to taste. Return to the boil, reduce the heat, and simmer for 15 minutes.

Stir in the cornstarch mixture, return to the boil and cook, stirring constantly, for 1 minute.

Add the beans, lower the heat, and simmer gently for 10 minutes.

Remove and discard the bay leaves. Sprinkle with the parsley and serve.