Bean and Kale Soup

This hearty soup recipe is a classic Italian dish more popularly known as ribollita, which literally  means “reboiled.”
Ingredients:

• 1 pound dried cannellini beans
• 2 tablespoons extra virgin olive oil
• 1 large onion, minced
• 2 large garlic cloves, minced
• 1 tablespoon minced fresh sage
• 2 teaspoons minced fresh rosemary
• 7 cups chicken stock
• 1/3 pound kale, ribs removed, coarsely chopped Salt and freshly ground black pepper

Procedure:

1. Soak beans overnight in water to cover generously; drain.
2.  Heat two tablespoons oil in a large pot over moderate heat. 
3. Add onion and sauté until soft, about five minutes. Add garlic, sage, and rosemary and sauté for one minute. Add beans and stock.
4.  Bring to a simmer, cover and adjust heat to maintain a gentle simmer. Cook until beans are almost tender, about one hour.
5.  Add kale. Cover and continue cooking at a gentle simmer until beans and vegetables  are tender, about 20 minutes more. Add a little water if soup gets too thick.
6. 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 with salt and pepper to taste.