Chard And White Bean Stew

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1 pound Swiss chard (can also swap kale, spinach or another green), ribs and stems removed and cleaned

3 tablespoons olive oil

1 cup (5 1/4 ounces) chopped carrots

1 cup (5 ounces) chopped celery

1 cup (4 1/4 ounces) chopped shallots, about 4 medium

2 garlic cloves, finely chopped

1 cup dry white wine

2 15-ounce cans (or about 3 3/4 cups) white beans, drained and rinsed

2 cups (or more to taste) vegetable broth

1 cup pureed tomatoes (from a can/carton/your jarred summer supply)

Salt and freshly ground black pepper

3 fresh thyme sprigs

1 bay leaf

1 tablespoon sherry vinegar

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