Heat olive oil in medium pot over medium heat. Add chopped onions and cook 5 minutes. Add carrots and celery, cook another 5 – 10 minutes until softened, add garlic and cook 2 more minutes.
Add white wine and simmer 8 minutes.
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.
Mix in vinegar and chopped fresh herbs. Season with salt and pepper.