Tuscan Bean and Kale Soup

Cover beans generously with 2 inches of water, soak overnight; drain.

Heat 2 Tbsp. oil in a large pot over moderate heat.

Add onion and saut until soft, about 5 minutes.

Add garlic, sage and rosemary, saut 1 minute.

Add beans and stock. Bring to a simmer, cover and adjust heat to maintain a gentle simmer.

Cook until beans are almost tender, about 1 hour, and then add kale. Cover and continue cooking at a gentle simmer until beans and vegetables are tender, about 10 minutes more. Add a little
water if soup gets too thick.

Remove pot from heat. With a wooden spoon, mash some of the beans against the side of the pot until soup is as thick as you like.

Season to taste with salt and pepper.