Tuscan Kale and White Bean Soup

2 2/3 Cups of Olive Oil + 1 1/3 TBS
13 1/3 Raw Onions
10 2/3 Cups Raw Carrots
2 2/3 Cups Raw Garlic
1 1/3 Cup Low Sodium No MSG Chicken Base
4 Gallons Tap Water
13 1/3 White Flesh and Skin Raw Potatoes
2 2/3 tbsp + 2 2/3 tsp Fresh Rosemary
2 2/3 tbsp + 2 2/3 tsp Fresh Thyme
170 2/3 oz Cannelini Beans
5 1/3 LB Raw Kale

Heat oil in a kettle, add chopped onions and cook until translucent
Stir in chopped carrots and garlic
Add water and chicken base, stir to dissolve
Add potatoes, spices
Bring to boil, reduce heat to medium
Cover and simmer until potatoes are tender approximately 20 min
Add beans, kale and black pepper to taste
Cover and simmer for 30 minutes
Heat to 185 degrees
Hold at 165 degrees

Serve with Grilled Cheese Sandwich
Portion Size: 8oz
Portion Number: 100