Brothy Tuscan Cannellini Beans & Greens

Ingrédients

• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 3 medium carrots, peeled and thinly sliced
• 1 large rib celery, thinly sliced
• 3 cloves garlic, thinly sliced
• 1 tablespoon chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper
• ¾ cup dry white wine, such as Sauvignon Blanc
• 4 cups low-sodium chicken or vegetable broth
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 4 cups tuscan kale, ribs removed and leaves torn into large pieces
• 1 tablespoon lemon juice
• 1 (8.5 ounce) jar oil-packed sun-dried tomatoes, chopped
• 1 cup packed fresh basil leaves, finely chopped
• Grated Parmesan cheese, for serving