Slice the carrots in to thin discs and dice the fennel and onion.
Add a small amount of water or oil to a large non stick pan, and cook the carrots, onion and fennel over medium heat until the onion is translucent, occasionally giving a stir.
Chop the kale making sure to remove and discard the tough veins. Set aside.
While the vegetable are softening, measure 6 Tablespoons of Vegan "Chicken" Bouillon mix with 6 cups of water into the blender.
Drain one can of the Great Northern Beans and add it to the Blender with the Broth mixture. Blend until smooth.
Prepare the herbs and stir the garlic, thyme, rosemary and thyme into the vegetable mixture.
Drain and rinse the remaining three cans of beans.
Add the beans, vegetable mixture, the broth mixture, and the white wine to a large pot.
Stir. Continue heating until the mixture comes to a low boil.
Reduce the heat. Stir in the reserved four cups of chopped kale.
Let the soup simmer until ready to serve.
Ladle into bowls and top with vegan Parmesan to serve!
Enjoy!
