Hearty Bean And Kale Soup

Directions

1. Place beans in large saucepan with sufficient cool water to cover. Let stand at room temperature overnight.
2. Drain beans well and return to saucepan. Add in sufficient water to cover and bring to a boil over high heat. Reduce heat and simmer till tender, 1 hour 30 min, reserving liquid. Transfer half beans to food processor or possibly blender and puree. Reserve remaining whole beans.
3. Heat 1/4 c. oil in large pot over medium-high heat. Add in onion, carrots and celery and saute/fry 5 min. Stir in kale, potato, pureed beans and sufficient reserved bean cooking liquid and water to make 6 c.. Heat over medium heat and simmer till vegetables are tender, 30 min.
4. Add in chard, tomato, garlic, rosemary, parsley, thyme and salt and pepper to taste. Simmer till chard is tender and flavors are well blended, at least 1 hour, adding additional bean liquid if soup is too thick. (Soup should be quite thick.)
5. Stir in reserved whole beans and simmer till heated through, 5 - 10 min. (Can be cooled and refrigerated overnight.) Ladle into heated soup bowls and sprinkle with Parmesan cheese. Pass extra virgin olive oil to top soup with, if you like.
6. This recipe yields 8 to 10 servings.