A pound of dried beans is the inexpensive foundation for this simple, hearty meal.
Serve it with slices of whole-wheat bread or a side salad for a complete and satisfying lunch or dinner.
Add 3 quarts cold water, cover, and soak at room temperature for 8 to 24 hours.
(To quick-soak, see Tip.)
Drain and rinse the beans.
Heat oil in a large pot or Dutch oven over medium heat.
Add onion, carrots, and celery; cook until starting to soften, about 8 minutes.
Stir in garlic; cook until fragrant, about 1 minute.
Stir in broth, water, the soaked beans, bay leaves, and Parmesan rind, if using.
Increase heat to high, bring to a boil, and cook for 5 minutes.
Stir in kale, tomatoes, and rosemary.
Partially cover and continue to cook until the beans are tender, 30 to 45 minutes more.
Discard bay leaves and Parmesan rind, if using.
Stir in vinegar and salt; season generously with pepper.
Tips
Adding a Parmesan rind to a pot of soup adds a subtle savory flavor.
Bring to a boil.
Boil for 2 minutes.
Remove from the heat, cover and let stand for 1 hour.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
