Rebar Tuscan White Bean Soup

2 cups dried cannellini beans or great northern beans soaked overnight
10 cups water
4 bay leaves
1 Tbsp salt
1 Tbsp minced fresh rosemary
2 Tbsp olive oil
1 yellow onion
8 garlic cloves
1/4 tsp red chile flakes
1 qt canned tomatoes
1/2 tsp cracked pepper
2 tbsp balsamic vinegar
1 small bunch of kale or spinach

1. Drain and rinse the soaked beans nad place them in a pot with bay leaves, tsp rosemary and cold water. Bring to boil, reduce heat and simmer until the beans are tender. In the last 15 minutes of cooking, add 2 tsp salt to the beans.

2. When the beans are tender, heat olive oil in a soup pot and add the onion, remaining 1 tsp salt and chile flakes. Saute until the onions are lightly golden, then add the garlic and the remaining rosemary. Cook several minutes, then add the cooked beans and their cooking liquid. Bring to a simmer, add the tomatoes and simmer gently for 20 minutes.

3. Meanwhile, remove the stems from the kale, tear or roughly chop the leaves nad rinse well in cold water. Add the leaves to the soup and cook until wilted. Season the soup to taste with basamic vinegar, cracked pepper and more salt. Garnish with fresh garden herbs if you like.

Number of Servings: 12

Recipe submitted by SparkPeople user CHICKADOODLE7.