White Bean & Kale Minestrone
Instructions
1. Put the beans in a large saucepan and cover with plenty of water. Bring to a boil, continue boiling for 2 minutes, then remove from the heat. Cover and set aside to soak for 1 hour.
2. Heat the olive oil in a large soup pot over moderate heat. Add the onion and bell pepper and cook, stirring, until the onion is translucent, about 8 minutes. Stir in the garlic, cook 1 minute, then add the water, potato, squash, celery, and bay leaf. Drain the beans and then add them. Bring soup to a boil, then reduce heat to moderately low and cook at a very gentle boil until the beans are tender, about 1 hour.
3. Strip the kale leaves from their stems, ripping the leaves into bite-size pieces; discard the stems. Rinse the leaves by dunking them in a bowl of cool water. Add kale, tomatoes, tomato paste and herbs to the soup. Add salt and pepper. Simmer for 15 minutes, then correct the seasonings. Stir in the parsley just before serving.
