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Place the beans in a large pot and add water to cover by 2 inches. Add the onion, carrot and celery pieces. Bring to a simmer over medium-high heat, reduce the heat to medium-low and simmer, stirring occasionally, until the beans are tender, 1 to 1 ½ hours. Season with salt, then drain the beans. Remove and discard the onion, carrot and celery. Transfer the beans to a bowl.
In a Dutch oven over medium heat, warm the olive oil. Add the diced shallots, carrots, celery and garlic and cook, stirring occasionally, until tender, 8 to 10 minutes. Season with salt and pepper. Add the wine and simmer until the liquid is reduced, about 4 minutes.
Add the cooked beans, stock, thyme sprigs and bay leaf, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer to meld the flavors and reduce the stock slightly, about 20 minutes.
Add the kale and simmer for 5 minutes more. Remove and discard the thyme sprigs and bay leaf. Sir in the vinegar and chopped herbs. Season with salt and pepper.
Ladle the stew into warmed bowls and serve immediately. Serves 4.
Williams-Sonoma Kitchen.